Veggie Pasta

1

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2

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3

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4

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Full recipe & nutritional value on foodfaithfitness.com

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Veggie Pasta

1

Preheat the oven to 425°F. Toss zucchini, yellow squash, bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

2

Roast the vegetables in the preheated oven for about 25-30 minutes, until they are tender and caramelized.

3

While vegetables are roasting, cook the penne pasta according to package instructions until al dente. Drain and set aside.

4

Combine the roasted vegetables with the cooked pasta. Toss with grated Parmesan cheese and additional olive oil if needed. Season with additional salt and pepper to taste.

Full recipe & nutritional value on foodfaithfitness.com