Roasted Vegetable Pasta

Sorry for the long stretch between posts! I just returned home after being gone for some time and am finally getting back in the swing of things....like cooking. I tried a new recipe last night, that with some tweaking, could end up on my make-again list. I'm thinking a pinch of nutmeg would be good to add to bring out the fontina cheese. (A picture will follow soon...just need to get around to uploading them!)

Roasted Vegetable Pasta (ToH-Dec/Jan 09)
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 Tbls olive oil
3 1/2 cups uncooked fusilli pasta
2 cups shredded fontina cheese
1 1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce (omitted)
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper


In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-inch baking pans. Bake at 450 degrees for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350 degrees. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture. Transfer to a greased 9x13 baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly. Serves 16 (3/4 cup each).