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Roasted Veggie Pasta Recipe
Roasted Veggie Pasta Recipe photo by Taste of Home

Roasted Veggie Pasta Recipe

Read Reviews (5)
4.88 5
Publisher Photo
"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
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 16 servings

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 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

Nutritional 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.

Directions

  1. 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°.
  2. 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.
  3. 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).
Originally published as Roasted Veggie Pasta in Taste of Home December/January 2009, p19

Nutritional 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.

Reviews for Roasted Veggie Pasta(5)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 9, 2013

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!

MY REVIEW
Reviewed May. 28, 2012

Love this. Have made it several times.

MY REVIEW
Reviewed Aug. 9, 2010

Loved this recipe; very little leftover. Will definitely make again.

MY REVIEW
Reviewed Feb. 5, 2009

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

MY REVIEW
Reviewed Jan. 5, 2009

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

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