Creamy Veggie Pasta
Ingredients:
1/2 green bell pepper sliced
1/2 red bell pepper sliced
1 package cherry tomatoes halved
1 small eggplant chopped
1 garlic bulb cut in half
1 package cream cheese
3 tbsp olive oil (I used our Rosemary EVOO)
rigatoni pasta
Fresh parsley for garnish
Instructions:
-Preheat your oven to 400 degrees
-Place the sliced bell peppers, cherry tomatoes, eggplant, and garlic bulb in a large baking dish.
-Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
-Place the cream cheese in the center of the vegetable mix.
-Cover the baking dish with aluminum foil and roast for 40 minutes.
-Remove the aluminum foil after 40 minutes and roast uncovered for another 10 minutes.
-While the vegetables roast, cook the rigatoni pasta according to package instructions until al dente. -Drain and set aside.
-Remove the garlic bulb from the roasted vegetables, squeeze out the roasted garlic, and mix it into the vegetables and cream cheese.
-Add the cooked rigatoni to the vegetable and cream cheese mixture, tossing until well combined.
Garnish and serve