4 large carrots, thinly sliced
2 red bell peppers, cut into strips
2 med zucchini, cut into 1/2-inch chunks
2 med yellow squash, cut into 1/2-inch chunks
4 cloves garlic, peeled
1/2 cup Half-and-half cream
3 Tbsp. FRENCH'S® Honey Dijon Mustard
1/4 tsp. minced fresh thyme leaves
8 oz. penne pasta, cooked
1 cup shaved Parmesan cheese
Heat oven to 425°F. In roasting pan, toss vegetables and garlic, with 2 tbsp. olive oil, 1 tsp. salt and 1/4 tsp. black pepper. Bake, uncovered, 20 minutes or until tender, stirring occasionally.
Spoon half the vegetables in blender or food processor. Add half-and-half, mustard, thyme and 2 tbsp. water. Process until mixture is smooth.
Toss pasta with vegetable purée in large serving bowl. Spoon remaining vegetables on top. Sprinkle with Parmesan cheese.