main dish

Savory Roasted Vegetables & Pasta

20m
PREP TIME
20m
COOK TIME
10
INGREDIENTS

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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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