INGREDIENTS

INSTRUCTIONS

PREP NOTES:  4 small yellow and/or orange bell peppers, trimmed and cut
into very  thin strips 2 small zucchini (6 ounces total), cut crosswise
into  thin slices, then into thin strips 2 small yellow crookneck
squash (6  ounces each), cut crosswise into thin slices, then into thin
strips  Rinse the herbs. They may be left whole or coarsely chopped.
They are  used to infuse the white sauce and will be removed when
strained.  PREP: Heat the olive oil in a large nonstick skillet over
moderate  heat and stir in the onion. Cook, stirring, for 2 minutes.
Add the  garlic and cook, stirring, for 1 minute. Raise the heat
slightly and  add the bell peppers. Cook, stirring for 2 minutes. Add
the zucchini  and yellow squash and cook, stirring for 2 minutes.
Season with salt  and pepper and set aside.  Cook the pasta in a large
kettle of boiling salted water for 4  minutes. Drain the pasta and
rinse it with cold water.  Heat the butter in a medium-size heavy
saucepan over moderate to  moderately high heat until 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 minutes.
Slowly add the milk  and cook, stirring, for 4 to 5 minutes, or until
sauce is very  thick--the consistancy of sour cream. Strain the sauce
and season  well with salt and pepper. Cool slightly.  Preheat the oven
to 425 degrees.  Return the pasta to the same large kettle and stir in
the sauce. Add  the vegetables and 1 cup grated fontina and blend
completely. Place  the mixture in a deep earthenware or glass baking
dish (about 9  inches by 13 inches by 2 inches). Sprinkle with the
remaining  fontina. Bake for 20 minutes, until the pasta is brown and
crunchy on  top. Yield: 6 servings  Suggested drink: Sauvignon,
Castello della Sala, Umbria  TASTE (from TV Food Network) SHOW #TS1G07;
hosted by David  Rosengarten.  Notes: The New Mac and cheese taps into
it's Italian Roots. Fontina,  vegetables, Penne.  >from Pat Hanneman
(Kitpath) 98Mar12, a McBuster production  Recipe by: Dean and Deluca
Cookbook, Rosengarten  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 12, 1998

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