JaSkynyrd
Well-known member
As much as I enjoy a good leg of fried chicken or a pork chop or maybe a steak with some ribs on the side, this is the best non-meat meal I have ever eaten. Best part is you will have enough leftover for lunch tommorrow at work and it will be as good or better (if that's possible) than the first time.
3 medium zucchini, sliced down the middle and cut into one inch sections
3 medium squash sliced down the middle and cut into one inch sections
1/2 medium onion sliced into 1 inch sections then separated
1 bell pepper cut into one inch squares
1 1/2 cups baby carrots sliced down the middle
1 small can diced tomatoes
2 cloves garlic, chopped fine
8 oz. of bowtie pasta (almost all of a 10 oz. box, you can use it all but it's almost too much)
salt and pepper (I use about a teaspoon and a half of each)
8 oz. fontina cheese (they have this at most grocery stores, Bi-Lo in East Ridge and Fresh Market for sure, you can use Gouda if you have to)
1 1/2 cups heavy whipping cream
2 tablespoons olive oil
3/4 cup shredded parmesan cheese, halved
Preheat oven to 450 degrees
Combine the first five ingredients in a bowl and pour the olive oil over the top and mix them till they are evenly coated, then spread them out on a baking sheet (I have to use two) and put them in the oven for about 20-25 minutes.
While the veggies are roasting, cook the pasta (about 14 minutes)
Shred the fontina cheese if you have to
When the veggies and the pasta are done, combine them with all the fontina cheese, HALF the parmesan, the heavy whipping cream, the garlic, the tomatoes, the salt and pepper and stir until everything is mixed evenly. Then pour into a lightly greased 13X9 baking pan, (it will be full), sprinkle the rest of the parmesan over the top and cook in a 350 degree oven for 25-30 minutes or until you can't stand it anymore and you have to eat it. Makes a lot, we always eat it with a salad. Takes a little work, but if you make it once, you will make it a hundred times.
3 medium zucchini, sliced down the middle and cut into one inch sections
3 medium squash sliced down the middle and cut into one inch sections
1/2 medium onion sliced into 1 inch sections then separated
1 bell pepper cut into one inch squares
1 1/2 cups baby carrots sliced down the middle
1 small can diced tomatoes
2 cloves garlic, chopped fine
8 oz. of bowtie pasta (almost all of a 10 oz. box, you can use it all but it's almost too much)
salt and pepper (I use about a teaspoon and a half of each)
8 oz. fontina cheese (they have this at most grocery stores, Bi-Lo in East Ridge and Fresh Market for sure, you can use Gouda if you have to)
1 1/2 cups heavy whipping cream
2 tablespoons olive oil
3/4 cup shredded parmesan cheese, halved
Preheat oven to 450 degrees
Combine the first five ingredients in a bowl and pour the olive oil over the top and mix them till they are evenly coated, then spread them out on a baking sheet (I have to use two) and put them in the oven for about 20-25 minutes.
While the veggies are roasting, cook the pasta (about 14 minutes)
Shred the fontina cheese if you have to
When the veggies and the pasta are done, combine them with all the fontina cheese, HALF the parmesan, the heavy whipping cream, the garlic, the tomatoes, the salt and pepper and stir until everything is mixed evenly. Then pour into a lightly greased 13X9 baking pan, (it will be full), sprinkle the rest of the parmesan over the top and cook in a 350 degree oven for 25-30 minutes or until you can't stand it anymore and you have to eat it. Makes a lot, we always eat it with a salad. Takes a little work, but if you make it once, you will make it a hundred times.
