ROASTED VEGETABLE PASTA
Look who was home for the weekend!!! Time for me to feed his soul....some of the best that Estelle's has to offer.... a fabulous family favorite that is chocked full of fresh vegetables!
Kickin' up our heels in Addison!
I would never send him back to Austin with a simple hamburger and fries! This is one of the family's all time favorites combined with a creamy fontina pasta, fresh carrots, mushrooms and zucchini, with a side of Italian roasted chicken tenderloins!
Roasted Vegetable Pasta 4 small zucchini, halved lengthwise and cut into 1-inch slices 2 large onions, cut into wedges 2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices 2 large sweet yellow peppers, cut into 1-inch pieces 1 cup fresh baby carrots, halved lengthwise 2 tablespoons olive oil 3-1/2 cups uncooked fusilli pasta 2 cups (8 ounces) shredded fontina cheese 1-1/2 cups heavy whipping cream 1/2 cup canned diced tomatoes in sauce 1/2 cup grated Parmesan cheese, divided 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper
In a large bowl, combine the first six ingredients. Transfer to two greased 15” x 10” x 1 ” baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°.
Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture.
Transfer to a greased 13” x 9” baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.
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