Roasted Veggie Pasta Recipe
- 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-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 to the pasta. 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).
Reviews for Roasted Veggie Pasta(5)
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This is a great dish, it is a big size for entertaining. I usually make a half batch, omit the canned tomato and garnish with a chopped fresh tomato. The roasted veggies give it a deep flavor and the cheese gives a nice creamy kick. Great with any grilled meat!
Love this. Have made it several times.
Loved this recipe; very little leftover. Will definitely make again.
We LOVED this recipe! I added grilled chicken to make it a little more hardy for my husband and he loved it.
This was so good. Even my squash-hating husband actually enjoyed it.
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