Fusilli With Roasted Vegetables

This is from Weight Watchers Versatile Vegetarian book. Very easy to make.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  red bell peppers, seeded and cut into strips
• 4  plum tomatoes, cut into thin wedges (Iused ordinary tomatoes)
• 2  red onions, sliced
• 1  medium zucchini, halved lengthways and sliced
• 3  garlic cloves, quartered
• 1  teaspoon thyme
• 3⁄4 teaspoon fresh ground black pepper
• 1  tablespoon olive oil
• 1  teaspoon olive oil
• 1 1⁄2 cups  fusilli (I used Penne)
• 1⁄4 cup  shredded basil
• 2  tablespoons  grated parmesan cheese

Directions

1. Preeheat oven to 400°F.
2. In a large roasting dish, combine the bell peppers,tomatoes,onions, zucchini, garlic,thyme and 1/2 teasp black pepper. Drizzle over the olive oil and toss to coat. Roast until peppers are softened, turning once or twice. Takes about 40 minutes.
3. Cook the fusilli according to the pack instructions. Drain and reserve 1/2 cup of the cooking liquid.
4. Add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. Toss to combine.