Roasted Veggie Pasta Recipe

Roasted Veggie Pasta Recipe
Photo by: Taste of Home
Rating

100% would make again

"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland

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  • 16 Servings
  • Prep: 40 min. Bake: 25 min.

Ingredients

  • 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 Crisco® Extra Virgin Olive Oil or Canola 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

Directions

  • In a large bowl, combine the first six ingredients. Transfer to two greased 15-in. x 10-in. x 1-in. 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. Stir in vegetable mixture.
  • Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly. Yield: 16 servings (3/4 cup each).

Nutrition Facts: 3/4 cup equals 263 calories, 16 g fat (9 g saturated fat), 49 mg cholesterol, 273 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.

Roasted Veggie Pasta published in Taste of Home December/January 2009, p19

This pasta is perfect for vegetarians and hearty enough for carnivores.


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Reviews for Roasted Veggie Pasta (2)

Roasted Veggie Pasta Recipe

Roasted Veggie Pasta

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Feb. 05, 2009 by hvallen1

We LOVED this recipe! I added grilled chicken to make it a little more hardy for my husband and he loved it.

Reviewed on Jan. 05, 2009 by dagny21

This was so good. Even my squash-hating husband actually enjoyed it.

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