Baked Penne with Summer Squash, Tomatoes, and Basil

Name: Baked Penne with Summer Squash, Tomatoes, and Basil
Cuisine: Europe, Italian
Ingredients: 4 slices, white sandwich bread, torn into quarters; 2 tablespoons, unsalted butter, melted; 1 pound, zucchini, halved lengthwise, sliced 1/2 inch thick; 1 pound, summer squash, halved lengthwise, sliced 1/2 inch thick; , Kosher salt; 3/4 pound, penne pasta; 4 tablespoons, olive oil; 6 , medium shallots, minced (about 1 cup); 4 , medium garlic cloves, minced or pressed through a garlic press; 1/4 cup, all-purpose flour; 2 1/2 cups, low-sodium chicken broth; 1 1/2 cups, heavy cream; 2 ounces, Parmesan cheese, grated (about 1 cup); 3/4 cup, chopped fresh basil leaves; 1/4 cup, chopped fresh parsley leaves; , Ground black pepper; 1 pint, cherry tomatoes, quartered

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Pasta
Vegetables

The traditional pairing of pasta and summer squash held the promise of being a lovely, light, and summery casserole—if we could keep the squash from turning into baby food.

SERVES 6 to 8

Baked Penne with Summer Squash, Tomatoes, and Basil

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