August

August

January 20, 2015

ROASTED VEGETABLE PASTA


Look who was home for the weekend!!!
Time for me to feed his soul....some of the best that Estelle's has to offer....
a fabulous family favorite that is chocked full of fresh vegetables! 


But first.....a night out on the town with family and friends!


Hopdoddy's!!


Nothing like getting together for a delicious burger on a Saturday night!


Kickin' up our heels in Addison! 

I would never send him back to Austin with a simple hamburger and fries!
This is one of the family's all time favorites combined with a creamy fontina pasta, fresh carrots, mushrooms and zucchini, with a side of Italian roasted chicken tenderloins! 


Roasted Vegetable Pasta
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” x 10” x 1 ”  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” x 9” baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.


10 comments:

  1. It's always great to have the kids home. Thanks for the recipe. It looks amazing. Deb

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    1. Hi Deb! It certainly is! He took one bite and said, "Oh this is So good...I think I will eat it all!" I so hope you try this and enjoy having a family gathering!!! Looks rather cold up in Canada!!! Big hugs and thank you for visiting me today!

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  2. We love roasted veggies at our home. I must try your recipe soon! ♥

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    1. Hi Martha Ellen! Thank you so much for visiting Estelle's today! I so hope you enjoy this delicious recipe!

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  3. Your recipe looks absolutely fantastic but for the Aussie in me - what is fontina cheese? I must confess to not having heard of this down here. Enjoy reading your blog and your recipes. Cheers. Sandra from Downunder.

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    1. Hi Sandra! Fontina is a semi-soft Italian white cheese. It is wonderful in recipes. A good substitute would be Gruyere. Normally, you can find these in the speciality deli isles of the groceries. I am so very happy you stopped by today and hope you visit me often! Have a wonderful week!

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    2. Thanks Estelle for the Gruyere substitute. Am looking forward to making this on the weekend provided it doesn't get too hot. Experiencing glorious rain at present but the temp is expected to rise again. Thanks for all your wonderful recipes. Cheers Sandra from Downunder

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    3. You are so welcome Sandra! I cannot imagine it being hot anywhere right now! I so hope you enjoy the recipe. It's a keeper at our house! Please let us all know how you liked it! Thank you for stopping by today!

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  4. What a wonderful surprise, we sure just love to feed our children and Hubby... Your soup looks so healthy and yummy! I did add to my soup board! I hope you are doing great! It is freezing here and my days either move too fast or way too slow! So I enjoy those long weekend myself! I really enjoy what you add to my life!
    Yours, Roxy

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  5. I so hope you enjoy this Roxy! Everyone just loved it here! I too, treasure the moments I spend on your blog and love what you bring to all of us! Hope the new year is treating you all well...seems everyone is down with a cold here! Sunshine today and rain tomorrow....sending love!

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