Ingredients
3 carrots peeled and sliced
2 medium zucchini chopped in small
pieces
2 yellow squash chopped in small pieces
1 onion sliced
1 ¼ cup of grated parmesan cheese
1 tablespoon of Herb de Provence
salt and pepper
2 cups pf whipping cream
1 stick of butter
2 tablespoon of olive oil
1 pound of Penne Pasta
Directions
Toss all your vegetables with 2 tablespoon of olive oil and 1 tablespoon of Herb de Provence
roast or bake at 400 degrees for 10 minutes
In the meantime boil pasta
Than melt the butter in a saute’ pan, slowly add the whipping cream heat through, add the
parmesan cheese and the roasted vegetables
Drain the pasta and add to the cream mixture, toss with extra cheese
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