|Four Pepper Pasta with Garlic Sauce
A recipe from the Sneaky Kitchen
1 yellow pepper, cut into 1-inch strips
1 green pepper, cut into 1-inch strips
2 yellow squash or zucchini squash, halved lengthwise & cut into 1/2-inch slices
2 red peppers, roasted & cut into 1-inch strips
Chicken Soup Base
& Parsley Grapeseed Oil
2 Tbsp mL flour
1/2 cup mL milk
1-1/2 tsp mL Garlic
Peppercorn Blend, freshly ground
Sea Salt &
Black Pepper to
12 oz penne pasta, cooked per package directions
2 Tbsp Parmesan cheese
Add soup base to 2
C. boiling water; stir to make broth. In a med. pan heat 2 Tbsp oil on low; stir in flour until smooth. Gradually add
broth, stirring constantly over med. heat until mixture starts to boil & thicken.
Lower heat & gradually add milk & garlic-peppercorn blend. Keep
warm until ready to serve.
In large skillet over med.-high heat, sauté first
4 ingredients in remaining
Tbsp oil for 2 to 3 min. or until crisp-tender. Add roasted red peppers, heat
through & sprinkle with salt & pepper. Transfer pasta to a serving bowl. Add sauce, basil, parmesan cheese
& half the vegetables; mix well. Add remaining
vegetables & sprinkle with freshly-ground garlic peppercorn blend & Parmesan cheese to
taste. Serves 6.
* To roast peppers, place them over a high gas flame, on a
hot grill or under a broiler. Roast for 10 min., turning often until all sides
are black. Wrap in damp towels until cool enough to handle. Peel off skin
& remove seeds.