Roasted Vegetable Alfredo Pasta Recipe | Bay Valley Foods

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
• Grape tomatoes, sautéed (optional)
• Pine nuts, toasted (optional)
• Basil leaves