Roasted Vegetable Pasta

We're slowly getting used to this whole strict schedule thing. Summer is typically very relaxed so getting back into the up early and go-go-go can be trying. Day two went off without a hitch, and we were even early for the bus this morning. Phew. I'm glad we have a week of getting used to the daily schedule before dance gets added. Then another couple of weeks before soccer gets thrown into the mix. Not to mention the fun things we have planned for September. So excited!

I was dealing with a wicked barometric pressure headache all day today. I tried numerous ways to get rid of it with no luck, so dinner was about as simple as could be. I made a roasted vegetable pasta from 101 Money Saving Meals (tweaked a bit), along with the same salad we had last night (it was so good I couldn't help myself and made more!) and some store bought bread. Please excuse the terrible quality photo.. I blame the headache. :/

Roasted Vegetable Pasta

2 zucchini, cut into matchsticks

1 red pepper, sliced

2 large cloves garlic, sliced

3 tbsp olive oil

10oz pasta shells

6 oz half and half

2 tsp whole grain mustard

4 oz cheddar cheese

2 oz parmesan cheese

Preheat oven to 400.

Layer the zucchini, red pepper and garlic in a roasting pan. Drizzle with the olive oil, and toss together. Roast until just tender, about 15-20 minutes.

In the meantime, cook pasta according to package directions. Drain the pasta.

Toss the cooked pasta with the roasted vegetables, the half and half, the mustard and the cheeses. Serve immediately.