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!
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.