Serves 6 Difficulty
3/4 pound gf penne* 1 zucchini, sliced 1/2 cauliflower, florets separated & sliced 2 celery stalks, sliced 1 garlic clove, minced 3/4 pound tomatoes, blanched, peeled & seeded 1/4 cup olive oil 1/4 cup chopped onion 1 Tablespoon fresh thyme, chopped 1-1/2 teaspoons salt 1/4 teaspoon freshly ground pepper 1/2 cup dry red wine 1 cup gruyere, grated 1 cup cream 3 egg yolks About 1 Tablespoon of mixed fresh herbs (parsley, chives & rosemary) Nutmeg 1/2 cup parmesan cheese
Preheat oven to 400 degrees F.
In a large skillet heat oil, add onion and garlic sauteing until onions are translucent. Add zucchini, cauliflower and celery; cook over medium-high heat for about 5 minutes. Add tomatoes and thyme; season to taste with salt and pepper. Add wine. Cook until vegetables are soft and wine has reduced by half.
In a large stock pot, cook pasta until almost done; drain and mix with vegetables.
Transfer mixture to a buttered baking dish.
In a small bowl, mix together gruyere, cream, egg yolks, herbs and a few sprinkles of freshly ground nutmeg, salt and pepper. Pour sauce over pasta and vegetables. Bake for 25 minutes. Halfway through baking process, sprinkle top with parmesan cheese.