Roasted Vegetables With Pasta

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Roasted Vegetables With Pasta

 

4 carrots, thinly sliced

2 red bell peppers, cut into strips

2 zucchini, cut into 1/2-inch chunks

2 yellow squash, cut into 1/2-inch chunks

4 cloves garlic, peeled

1/2 cup half-and-half

3 tablespoons honey Dijon mustard

8 ounces penne pasta, cooked

Shaved Parmesan cheese

 

Preheat oven to 425 degrees. In roasting pan, toss vegetables and garlic with 2

tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper. Bake,

uncovered, 20 minutes or until tender, stirring occasionally.

Spoon half of vegetables into blender or food processor. Add half-and-half,

mustard and 2 tablespoons water. Process until mixture is smooth.

Toss pasta with vegetable purée in large serving bowl. Spoon remaining

vegetables on top. Sprinkle with Parmesan cheese.