Roasted Veggie Pasta Recipe

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).

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