Last night, I made Ziti with peppers and yellow squash (from my garden). It was a big hit .
Ziti - 1 box
Red Pepper - 1 diced
Green Pepper - 1 diced
Yellow Squash - 1 diced
Red Onion - 1 diced
Lemon - Juice of ½ a lemon and whole zest (must)
Red Chili Flakes - 1 tbs
Garlic - 3 cloves- finely diced
Herbs (Fresh Basil, Oregano and Thyme)
To Make Sauce
Butter - 1 tbs
Flour - 2 tbs
Milk - 2 cups
Monterey Jack Cheese - 6 to 8 oz
Red Pepper Flakes - 1 tsp
To make Béchamel Sauce with cheese
Melt butter over medium heat in a saucepan. Add the flour and give a nice stir. Reduce the heat to low and cook until the flour mixture turns golden. Slowly add in the milk (preferably boiled), Make sure you stir it continuously till it turns to a smooth paste without any lumps, Add more milk or the reserved pasta liquid if needed. Once the sauce has thickened add a cup of shredded Colby-Monterey Jack cheese. Add basil chiffonade, Red Pepper flakes and remove from heat.
~Béchamel Sauce with Colby and Monterey Jack Cheese
Cook pasta according to the directions in the package. Reserve ½ cup of pasta liquid. Take olive oil in a pan over medium heat. Add minced garlic and sauté it well. Once it is softened, add onions and all the diced vegetables. Add salt, red chili flakes and fresh herbs. Once the vegetables become soft (not mushy), stir in pasta and cook for a minute. Add lemon juice and zest over pasta. Pour the Béchamel Sauce over the pasta and give a nice stir so that the pasta is coated well with the cheesy sauce. Garnish with
basil chiffonade. Serve hot.