Recipe- Veggie Pasta

When I remember to order we participate in a local co-op called Bountiful Baskets. For $15.00 they give you two baskets- one vegetable and one fruit. You never know what you are going to get but I think it is an adventure finding way to cook things that you don't normally use. Of course this offers a whole new way to be creative which is how the veggie pasta was born. It is a family favorite around here so here it goes:

Preheat the oven to 425.

Cut bacon and chicken breasts and cook in a skillet.

Pick three to four veggies of your choice. They need to be veggies you can bake. I have used the following: yellow squash, onions, mushrooms, asparagus, red peppers, zucchini. Basically the sky is the limit.

Chop up the veggies and place into a large bowl. Toss with 4 Tablespoons of olive oil, teaspoon of basil, teaspoon of garlic salt, 1/2 teaspoon of salt. 1/2 teaspoon of black pepper. Spread out on a cookie sheet with sides. Roast 18-20 minutes until veggies are tender.

In a small sauce pan mix a cup of cream or half and half and 1/2 cup of grated Parmesan cheese over a medium low heat until slightly thickened and cheese is melted.

When meat and veggies are done return to the bowl top with the sauce and mix together. Top with fresh tomatoes and parmesan cheese.