Penne All'Arcobaleno

Method

1. Melt butter in a pot over low heat, then add flour and cook for a few minutes, stirring constantly, like a béchamel.
2. Add warm milk and stir until smooth.
3. Add soft melting cheese (brie) and Gorgonzola dolce, let them melt, then add grated pecorino and parmesan. Mix until creamy. Set aside.
4. Cut bell peppers (half yellow, half red), zucchini, and eggplant into small cubes. Remove seeds from zucchini and eggplant to avoid excess oil absorption.
5. In a pan, sauté a crushed garlic clove in olive oil until golden, then remove the garlic.
6. Add the peppers and cook for 5 minutes, then add the zucchini and cook until slightly softened.
7. Add the eggplant and a little water, cook until all vegetables are tender. Season with black pepper.
8. Cook the penne pasta al dente in salted boiling water.
9. Drain the pasta and toss it in the vegetable pan, adding pasta water gradually to emulsify.
10. Add fresh basil and the prepared cheese cream, mix well.
11. Serve immediately.