Ingredients
4 Cups Veggies cut up, such as zuc., eggplant, mushrooms, sweet peppers, asparagus, cherry tomatoes.
3 Tbsp. champagne or basil mustard, divided.
3 Tbsp. olive oil, divided
8 sundried tomatoes
2 cloves garlic, minced
2 Cups half & half cream
2 Tbsp. fresh chopped basil
1 lb. (400 g) penne or fusilli pasta, cooked
Freshly grated Parm.Cheese
Freshly ground pepper
Preparation
Combine Vegetables with 2 Tbsp. mustard and 2 Tbsp. Olive oil. Broil 10-12 minutes or until well browned and tender. Soak sundried tom. 5 minutes, drain then slice. In med. saucepan saute garlic in 1 Tbsp. oil for 2 min. reduce heat, add tomatoes then half & half, remaining mustard and basil and heat through. Toss hot cooked pasta with Veggies and cream sauce. Serve with grated Parm. and fresh ground pepper.
