Roasted Veggie Pasta Recipe

5 7 10
Roasted Veggie Pasta Recipe
Roasted Veggie Pasta Recipe photo by Taste of Home
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Roasted Veggie Pasta Recipe

Read Reviews
5 7 10
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
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
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 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

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

Nutritional Facts

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

  • 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
  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

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Reviews forRoasted Veggie Pasta

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MY REVIEW
Orbs User ID: 7287623 254668
Reviewed Sep. 26, 2016

"Delicious! I added broccoli, and purple cabbage with carrots; and used a gluten-free pasta. Thank you, Robyn for sharing this recipe."

MY REVIEW
cooksforpleasure User ID: 7174729 166621
Reviewed Jun. 23, 2014

"I took this dish to a party and I brought the dish back empty. This has to be one of the most flavorful pasta dishes I've ever eaten. The roasted veggies, along with the cheeses and the richness of the whipping cream, make this dish a new favorite on my list. The only change I made was that I used red peppers instead of the yellow peppers. This is definitely a keeper!"

MY REVIEW
SusieOFoodie User ID: 1380907 128918
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
taximom1106 User ID: 5066469 152451
Reviewed May. 28, 2012

"Love this. Have made it several times."

MY REVIEW
katlaydee3 User ID: 3741999 97889
Reviewed Aug. 9, 2010

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

MY REVIEW
hvallen1 User ID: 3547700 168319
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
dagny21 User ID: 1597969 171282
Reviewed Jan. 5, 2009

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

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