Prep Notes:

* 4 small yellow and/or orange bell peppers, trimmed and cut into very thin strips

* 2 small zucchini (6 ounces total), cut crosswise into thin slices, then into thin strips

* 2 small yellow crookneck squash (6 ounces each), cut crosswise into thin slices, then into thin strips

Rinse the herbs. They may be left whole or coarsely chopped. They are used to infuse the white sauce and will be removed when strained.

Prep: Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.

Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.

Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick-the consistancy of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.

Preheat the oven to 425 degrees.

Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top. Yield: 6 servings

Suggested drink: Sauvignon, Castello della Sala, Umbria

Taste (from Tv Food Network) Show #TS1G07; hosted by David Rosengarten.

vegetables, Penne.

>from Pat Hanneman (Kitpath) 98Mar12, a McBuster production