Roasted Vegetables Basil Pesto Pasta

I- Ingredients for 8 servings:

• 1 pound whole wheat penne pasta;
• basil pesto;
• 2 zucchini (sliced);
• 2 yellow squash (sliced);
• 1 red onion (cut into 1” cubes);
• 20 sweet mini bells (assorted peppers, tops cut off);
• 2 Tbsp olives;
• 1 tsp salt;
• 1/2 tsp ground pepper.

II- Directions:

1. Preheat oven to 400.
2. Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
3. Bake for 20 minutes. Remove from oven and set aside.
4. Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions.
5. Drain pasta when done and reserve ½ cup of cooking liquid.
6. In a large bowl add cooked pasta, roasted vegetables, basil pesto, and 1/2 cup of reserved cooking liquid. Toss to coat.
7. Serve. Top with additional parmesan cheese if desired.

III- Nutrition Facts per serving (1½ cup):

• 391 Calories;
• Fat: 22g;
• Cholesterol: 4mg;
• Carbs: 42g;
• Fiber: 7g;
• Protein: 9g.