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.