Serves 6 Difficulty
1 Tablespoon olive oil 1 onion, chopped 1 garlic clove, minced 2 yellow bell peppers, seeded and chopped 1 zucchini, chopped 1 yellow crookneck squash, chopped Salt and fresh ground pepper *8 ounces gf penne or elbow macaroni pasta 3 Tablespoons unsalted butter 3 Tablespoons gf flour 2 sprigs fresh rosemary 2 sage leaves 1 bay leaf 1-1/2 cups milk 1-1/2 cups fontina cheese, grated 1/2 cup cheddar cheese, grated
Preheat oven to 425 degrees F.
In a large non-stick skillet heat oil over medium heat. When hot, add onion and saute for 2 minutes. Add garlic and cook for 1 more minute. Add peppers, zucchini and squash and cook until vegetables begin to soften, about 3-4 minutes. Season to taste with salt and pepper and remove from heat.
Cook pasta in a large pot of salted boiling water until done; drain and rinse with cold water.
Heat butter in a small saucepan over medium heat. Add flour, rosemary, sage and bay leaf. Cook for 2 minutes. Slowly add milk and cook and stir for about 5 minutes until sauce is very thick. Strain sauce and season to taste with salt and pepper.
Return pasta to pan it was cooked in and add vegetables and 1 cup of fontina and all of the cheddar cheese; blend.
Transfer mixture to a baking dish and sprinkle remaining cheese over top. Bake for 20 minutes or until top is nicely browned.
*We used Tinkyada’s penne pasta.
For gf flour mix: 2 cups rice flour 2/3 cup potato or tapioca starch 1/3 cup corn starch 1/4 teaspoon xantham gum