Roasted Veggie Pasta

I love my church.  I have said it a hundred times, but it's true.  I love it for so many reasons, but one main reason is because I am surrounded by super women who can cook like no other!  I'm not gonna lie.....I'm not the best in the kitchen......I can mess up french toast like nobody's business.  So it brings me great excitement and joy when a super women from church brings me a meal after we've had a baby.  We've had four kids now and two of them we've had since joining Cornerstone.  What this means is that after two babies were born, we were given the amazing gift of meals brought to us for a straight month by women who actually know what they are doing!!!!  My family loves this tradition.  They finally get a taste of real super delicious food that did not come from a box.  One of our favorite meals was brought to us by a friend named Mel.  I begged and begged for the recipe because I would sit and daydream about it from time to time......probably not a healthy habit, but I did.  So here it is!  It takes a little more prep work than I like (did I mention the four kids?)  But, this recipe is totally worth it in the end!  


Roasted Veggie 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
1 cup fresh baby carrots, halved lengthwise 
2 Tbsp. olive oil
3 1/2 cups uncooked fusilli pasta (I like to use the tri-color rotini)
2 cups (8 oz). shredded fontina cheese (I always use havarti from the deli and have them cut it in a chunk)
1 1/2 c. heavy whipping cream
2 roma tomatoes chopped 
1/2 cup grated Parm. cheese, divided
2 garlic cloves, minced
1/2 tsp. salt
1/4 t. pepper

In a large bowl, combine the first 5 ingredients.  Transfer to two greased baking pans. Bake at 450 degrees for 20-25 min. or until crisp-tender; set aside. Reduce heat to 350.

Cook pasta according to package directions; drain. Add the fontina cheese, tomatoes, 1/4 c. parm. cheese, garlic, salt and pepper. Stir in vegetable mixture.

Transfer to a greased 13 x 9 inch baking dish (I have always had to use two dishes because this recipe makes so much!).  Sprinkle with remaining parm. cheese. Bake, uncovered for 25-30 minutes or until bubbly.

Garlic Bread (from a Williams-Sonoma cooking class)

1/2 c. butter, softened
1/4 c. grated parmesan cheese
2 cloves of garlic, pressed (I've been chopping mine lately)
1/4 t. dried basil
1/4 t. dried oregano (sometimes I will use 1/2 t. of italian seasoning in place of these two spices)
1 loaf French bread, cut into 1-inch slices (I usually use the take-and-bake loaves from Kroger)

Combine first 5 ingredients, and spread between bread slices. Reassemble loaf and wrap in heavy-duty foil; place on baking sheet.  (I usually put it right on the oven grates). Bake at 350 for 20 minutes. Open foil and bake additional 5 minutes. Serve immediately.