Wow, can you believe that it’s November already? Where did this last month go? I’m going to have to think about Christmas shopping pretty soon. *shutters* Not my favorite activity. I’m impatient enough as it is, and when you throw in screaming children and long lines of people at the checkout counters, it gives me nightmares.
Anywho, let’s talk about more positive things… like chilly weather and comfort foods.
I made this vegetarian penne last weekend for my community symphony. This pasta is rich and not for the feint of heart, and absolutely perfect for feeding many hungry mouths. It’s packed with lots of vegetables masked by luscious cream, gorgeous garlic and bubbly cheese. Words that speak straight to my heart.
Cook pasta according to package directions to al dente. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture and gently stir everything together. Pour the pasta into a greased square pan. Top with Parmesan and butter pieces. Bake until top is golden and cheese melts, about 20 minutes.
I tripled this recipe for a potluck I attended and baked the pasta in a 9 x 13-inch pan instead.