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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion thinly sliced
- 1 x Garlic clove chopped
- 4 sm Yellow and/or possibly orange bell peppers trimmed, and cut into very thin strips
- 2 sm Zucchini - (6 ounce total) cut crosswise into thin slices, then into thin strips
- 2 sm Yellow crookneck squash - (6 ounce ea) cut crosswise into thin slices, then into thin strips Salt to taste Freshly-grnd black pepper to taste
- 8 ounce Imported Italian penne (or possibly another short tubular shape)
- 3 Tbsp. Unsalted butter
- 3 Tbsp. All-purpose flour
- 2 x Fresh rosemary sprigs
- 4 x Fresh sage leaves
- 1 x Bay leaf
- 1 1/2 c. Lowfat milk
- 1 1/4 c. Grated Italian fontina cheese
Direcciones
- Preheat the oven to 425 degrees.
- Heat the extra virgin olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 min. Add in the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add in the bell peppers. Cook, stirring for 2 min. Add in the zucchini and yellow squash and cook, stirring for 2 min. Season with salt and pepper and set aside.
- Cook the pasta in a large kettle of boiling salted water for 4 min. Drain the pasta and rinse it with cool water.
- Heat the butter in a medium-size heavy saucepan over moderate to moderately-high heat till it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 min. Slowly add in the lowfat milk and cook, stirring, for 4 to 5 min, or possibly till sauce is very thick - the consistancy of lowfat sour cream. Strain the sauce and season well with salt and pepper. Cold slightly.
- Return the pasta to the same large kettle and stir in the sauce. Add in the vegetables and 1 c. grated fontina and blend completely. Place the mix in a deep earthenware or possibly glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 min, till the pasta is brown and crunchy on top.
- This recipe yields 6 servings.
- Suggested Wine: Sauvignon, Castello della Sala, Umbria
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 373 | |
| Calories from Fat 157 | 42% |
| Total Fat 17.91g | 22% |
| Saturated Fat 9.77g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 255mg | 11% |
| Potassium 327mg | 9% |
| Total Carbs 38.12g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.97g | 4% |
| Protein 15.2g | 24% |
