Roasted Veggie Pasta
Total TimePrep: 40 min. Bake: 25 min.
Makes16 servings (3/4 cup each)
Delicious! I added broccoli, and purple cabbage with carrots; and used a gluten-free pasta. Thank you, Robyn for sharing this recipe.
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!
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.