Ingredients
| 4 qts | Butternut squash, peeled, seeded, cut into 1/2-inch pieces |
| 3 qts | Cauliflower, cored, separated into small florets |
| 3 qts | Zucchini, cut into 1-inch pieces |
| 2 qts | Yellow onions, peeled, cut into 1-inch pieces |
| 5 cups | Red peppers, cored, cut into 1-inch pieces |
| 5 cups | Green peppers, cored, cut into 1-inch pieces |
| 5 cups | Fennel, trimmed, diced |
| 1 cups | Olive oil |
| 5 tsp | Rosemary, dried, crushed |
| 5 tsp | Thyme leaves, dried, crushed |
| 2 tsp | Kosher salt |
| 2 tsp | Black pepper, coarsely ground |
| 4 lbs | Whole wheat penne pasta |
| 2-1/2 qts | Saucemaker® Alfredo Sauce, warmed |
| To garnish (optional) | Grape tomatoes, sautéed |
| To garnish (optional) | Pine nuts, toasted |
| To garnish | Basil leaves |
Procedure
- Preheat oven to 450°F.
- Combine all vegetables in a large bowl.
- Whisk together the olive oil, rosemary, thyme, salt, and pepper in a small bowl.
- Drizzle vegetables with olive oil mixture; toss to coat.
- Arrange vegetables on sheet pans. Bake for 20-25 minutes or until vegetables are tender.
- Meanwhile, cook pasta; drain. Combine pasta with vegetables and Saucemaker® Alfredo sauce.
- Serve pasta topped with sautéed tomatoes and toasted pine nuts, if desired.
- Garnish with basil leaves.
Yield: 24 Servings
Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.