Oven-Roasted Vegetable Penne

Recipe from Better Homes and Gardens. Pasta doesn't have to be unhealthy.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 9  medium roma tomatoes, seeded and cut into thin wedges
• 2  medium zucchini, halved lengthwise and cut into 1/2 inch slices
• 2  tablespoons olive oil
• 4  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups penne pasta
• 3  tablespoons  italian style tomato paste
• 1⁄2 cup parmesan cheese, finely shredded
• 1⁄4 cup fresh basil, chopped

Directions

1. Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
2. Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
3. To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.