main dish

Savory Roasted Vegetables & Pasta

Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American,
Ingredients: 4 large carrots; 2 red bell peppers, cut into strips; 2 med zucchini; 2 med yellow squash; 4 cloves garlic; 1/2 cup Half-and-half cream; 3 tbsp Honey Dijon Mustard; 1/4 tsp minced fresh thyme leaves; 8 oz penne pasta, cooked; 1 cup shaved Parmesan cheese

20m

PREP TIME

20m

COOK TIME

10

INGREDIENTS

Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews

Ingredients 4 Servings

4 large carrots
2 red bell peppers, cut into strips
2 med zucchini
2 med yellow squash
4 cloves garlic
1/2 cup Half-and-half cream
3 tablespoon French's® Honey Dijon Mustard Squeeze Bottle
1/4 teaspoon minced fresh thyme leaves
8 ounce penne pasta, cooked
1 cup shaved Parmesan cheese

KEY PRODUCTS

INSTRUCTIONS

1 Heat oven to 425°F. In roasting pan, toss vegetables and garlic, with 2 tbsp. olive oil, 1 tsp. salt and 1/4 tsp. black pepper. Bake, uncovered, 20 minutes or until tender, stirring occasionally.
2 Spoon half the vegetables in blender or food processor. Add half-and-half, mustard, thyme and 2 tbsp. water. Process until mixture is smooth.
3 Toss pasta with vegetable purée in large serving bowl. Spoon remaining vegetables on top. Sprinkle with Parmesan cheese.