Ingredients

The following ingredients have 7 Servings
  • 1 lb. of whole wheat penne pasta
  • Homemade Basil Pesto
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 red onion, cut into 1″ cubes
  • 15-20 mini bell peppers (assorted peppers), tops cut off
  • 2 tablespoons of olive
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground pepper

Instruction

  • Preheat oven to 400.
  • Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
  • Bake for 20 minutes. Remove from oven and set aside.
  • Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions.
  • Drain pasta when done and reserve 1/2 cup of cooking liquid.
  • In a large bowl add cooked pasta, roasted vegetables, basil pesto, and 1/2 cup of reserved cooking liquid. Toss to coat.
  • Serve. Top with additional parmesan cheese if desired.