Four Pepper Pasta with Garlic Sauce

1 yellow pepper, cut into 1-inch strips
1 green pepper, cut into 1-inch strips
2 yellow squash or zucchini squash, halved lengthwise and cut into 1/2-inch slices
2 red peppers, roasted *  and cut into 1-inch strips
1-1/2 Tbsp/22 mL Watkins Chicken Soup Base
3 Tbsp/45 mL Watkins Garlic & Parsley Grapeseed Oil
2 Tbsp/30 mL flour
1/2 cup/125 mL milk
1-1/2 tsp/7.5 mL Watkins Garlic Peppercorn Blend, freshly ground
Watkins Sea Salt and Watkins Black Pepper to taste
1 tsp/5 mL Watkins Basil
12 oz/340 g penne pasta, cooked per package directions
2 Tbsp/30 mL Parmesan cheese

Add soup base to 2 cups boiling water and stir to make broth.  In a medium saucepan, heat 2 Tbsp oil on low; stir in flour until smooth.  Gradually add chicken broth, stirring constantly over medium heat until the mixture starts to boil and thicken.   Lower heat and gradually add milk and ground garlic-peppercorn blend.  Keep warm until ready to serve.

In large skillet over medium-high heat, sauté first four ingredients in remaining 1 Tbsp oil for 2 to 3 minutes, or until crisp-tender.  Add roasted red peppers, heat through and sprinkle with salt and pepper.  Transfer pasta to a serving bowl.   Add sauce, basil, parmesan cheese and half the vegetables; mix well.  Add remaining vegetables and sprinkle with freshly-ground garlic peppercorn blend and Parmesan cheese to taste.  Serves 6.

*  To roast peppers, place them over a high gas flame, on a hot grill or under the broiler.  Roast for 10 minutes, turning often until all sides are black.  Wrap in damp towels until cool enough to handle.  Peel off skin and remove seeds.

This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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