Pesto Penne And Vegetables

By allie5jones

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, diced
• 4 garlic cloves, finely chopped
• 2 jars marinara sauce (24 to 28 oz. each)
• 1 c. heavy cream
• 4 large carrots, sliced
• 4 yellow squash, cut into chunks
• 3 large zucchini, cut into chunks
• 2 lbs. penne or any tube-shaped pasta
• 1 container refrigerated prepared pesto (7 oz.)
• 2 tbsp. chopped parsley

Details

Servings 12

Preparation

Step 1

Heat oven to 375 degrees F. In a large saucepan, heat olive oil over medium-high heat. Add onion and cook, stirring, until soft, about 6 minutes. Stir in garlic and cook 1 minute more. Stir in marinara sauce, bring to a boll, reduce heat, and simmer 10 minutes. Remove from heat, and stir in cream. Meanwhile, in 2 large saucepans, bring salted water to a boil over high heat. Combine vegetables, divide them between the 2 saucepans, and cook until tender-crisp, about 4 minutes. Transfer to a large bowl using a slotted spoon or sleve. (Allow water to continue boiling). Add 1 lb. penne to each saucepan, and cook according to package directions. Drain pasta well. Place cooked penne in a large (at least 12 x 18 inch) disposable roasting pan, or divide among two 9 x 13 inch pans. Stir in tomato sauce, and mix well to coat pasta. Remove any water that may have accumulated in bowl with vegetables. Stir pesto and parsley in with vegetables. Using a large spoon, nestle 3 rows of pesto vegetables in pasta if using a large roasting pan, or 2 rows of vegetables in each if using the 9 x 13 inch pans. Cover pan(s) tightly with foil; bake 30 minutes.