16 ounces mini penne pasta
2 tablespoons olive oil, divided
½ cup Vidalia onion, finely chopped
½ cup green bell pepper, finely chopped
½ cup sliced fresh mushrooms, just caps
½ pound sirloin steak, trimmed of excess fat and sliced very thinly
½ teaspoon garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
6 tablespoons butter, divided
6 ounces cream cheese
1 cup whole milk
1 cup half and half cream
2 cup shredded provolone/mozzarella cheese
1/3 cup panko* bread crumbs
Cook the penne in boiling salted water until al dente. Once cooked, shock by running under cold water.
Melt the butter, add flour and mix to a smooth consistency. Cook over low heat for 5 minutes. Stir occasionally.
Heat the cream to a simmer. Add the cream to the butter flour mixture. Whip to a smooth consistency. Add the salt and the Parmesan cheese and bring to a simmer. Cook for 10 minutes.
Blanch the broccoli. Sauté the zucchini and mushrooms until tender. Add the pasta, broccoli, tomatoes and the sauce. Continue to sauté until all ingredients are well incorporated and hot.
Garnish with fresh basil and Parmesan cheese.