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penne zucchini tomatoes cheese basil parsley garlic unsalted butter mushrooms flour tomato paste milk freshly grated nutmeg bread crumbs olive oil
Viewed: 59 - Published at: 7 years agoIngredients
- 1/2 pound penne or other tubular pasta (about 2 1/2 cups)
- 2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
- 3/4 pound vine-ripened tomatoes, seeded and chopped (about 1 1/3 cups)
- 1 cup coarsely grated chilled Fontina cheese (preferably Italian, about 1/4 pound)
- 1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped
- 1/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
- 2 large garlic cloves, minced
- 1/4 teaspoon dried hot red pepper flakes
- 2 tablespoons unsalted butter
- 1/2 pound mushrooms, sliced (about 3 1/2 cups)
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 2 cups milk
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup fine fresh bread crumbs
- 1 tablespoon olive oil
Method
- In a 4-quart kettle bring 3 quarts salted water to a boil.
- Add pasta and cook, stirring occasionally, 8 minutes.
- (Pasta will cook more when baked.)
- Drain pasta in a colander and rinse well under cold water.
- Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
- Preheat oven to 400F.
- In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes.
- Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid.
- Add flour and cook, stirring, 2 minutes.
- Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking.
- Simmer sauce, whisking, 30 seconds.
- Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
- In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
- Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes.
- Cool gratin 10 minutes before serving.
