1 pound pasta
3 carrots, peeled and sliced
2 medium zucchini, chopped into small pieces
2 squash, chopped in small pieces
1 onion, sliced
Olive oil
1 cup mushrooms, sliced
1 tablespoon Herbs de Provence
Salt and pepper
1 stick butter
2 cups whipping cream
1 ¼ cup Parmesan cheese
¼ cup chopped basil
DIRECTIONS
- Roast vegetables with olive oil, Herbs de Provence, salt and pepper at 400° for 25-30 min until soft. Set aside.
- Melt butter in sauté pan. Add whipping cream and heat through. Add cheese, stirring until smooth. Season with salt and pepper.
- Add roasted vegetables and mix to coat evenly. Add basil.
- Toss pasta into sauce. Serve with cheese.
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