Pasta with Vegetable Sauce

Skillscale: 2 Chef Robert Irvine from Restaurant Impossible made this recipe for the Boys and Girls Club of Joplin, Missouri (Amounts may need to be adjusted because they were not given in the show.) 1 bag of tri-color pasta, cooked 1 medium zucchini 2 raw carrots, sliced 1c apple vinegar 3T Dijon mustard 2 T white balsamic 1 T grape seed oil Grated Parmesan cheese for topping Combine above ingredients (except pasta) in blender and purée until smooth. Drizzle over pasta and toss until evenly coated. Serve and top with sprinkle of grated Parmesan cheese.