Penne Pasta With Grilled Veg.& Sundried Tom.Sauce

• 4 Cups Veggies cut up, such as zuc., eggplant, mushrooms, sweet peppers, asparagus, cherry tomatoes.
• 3 Tbsp. champagne or basil mustard, divided.
• 3 Tbsp. olive oil, divided
• 8 sundried tomatoes
• 2 cloves garlic, minced
• 2 Cups half & half cream
• 2 Tbsp. fresh chopped basil
• 1 lb. (400 g) penne or fusilli pasta, cooked
• Freshly grated Parm.Cheese
• Freshly ground pepper

1. Combine Vegetables with 2 Tbsp. mustard and 2 Tbsp. Olive oil.
2. Broil 10-12 minutes or until well browned and tender.
3. Soak sundried tom. 5 minutes, drain then slice.
4. In med. saucepan saute garlic in 1 Tbsp. oil for 2 min. reduce heat, add tomatoes then half & half, remaining mustard and basil and heat through.
5. Toss hot cooked pasta with Veggies and cream sauce. Serve with grated Parm. and fresh ground pepper.

mushrooms, basil mustard, olive oil, tomatoes, garlic, cream, basil, freshly grated parm, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/penne-pasta-with-grilled-veg-sundried-tom-sauce-1202309 (may not work)