Ingredients
- 8 oz whole-wheat penne pasta
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 small red onion sliced
- 2 cups cherry tomatoes halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh basil chopped (for garnish)
Instructions
- 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.
- Roast the vegetables in the preheated oven for about 25-30 minutes, until they are tender and caramelized.
- While vegetables are roasting, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 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.
- Serve the pasta garnished with fresh basil and additional Parmesan cheese if desired.
