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
• 2 large sweet yellow peppers, cut into 1-inch pieces
• 1 cup fresh baby carrots, halved lengthwise
• 2 tablespoons 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
• 1/2 cup grated Parmesan cheese, divided
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450u0b0 for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350u0b0.
2. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture.
3. Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

zucchini, onions, sweet yellow peppers, fresh baby carrots, olive oil, pasta, fontina cheese, heavy whipping cream, tomatoes, parmesan cheese, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-veggie-pasta/ (may not work)