20m
PREP TIME
20m
COOK TIME
10
INGREDIENTS
20m
PREP TIME
20m
COOK TIME
10
INGREDIENTS
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
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
