Roasted Vegetable Pasta with Basil Pesto

Serves 4

Ingredients: 

1.5 cups (dry) whole wheat penne pasta

1 large zucchini, sliced

1 large yellow squash, sliced 

1 cup asparagus, trimmed and quartered 

1/2 cup red onion, sliced

1/2 cup red or green bell peppers, sliced 

1-2 Tbsp basil pesto sauce

grated parmesan cheese (for topping)

garlic powder, salt, and pepper to taste

Directions:

1. Preheat oven to 400 degrees F. Place all sliced vegetables (zucchini, yellow squash, asparagus, red onion, bell peppers) together on a baking sheet sprayed with nonstick cooking spray. Season as desired with a light drizzle of olive oil (about 1 Tbsp), and a pinch of garlic powder, salt and pepper. 

2. Bake vegetables for 20-25 minutes.

3. Prepare penne pasta by bringing pot of water to boil. Cook 10-12 minutes (until al dente) and drain. Mix roasted vegetables in with pasta and add about 1 Tbsp of basil pesto sauce. Toss together to coat and serve with parmesan cheese sprinkled on top. 

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