Oven-Roasted Vegetable Penne

• 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

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.

roma tomatoes, zucchini, olive oil, garlic, salt, pepper, penne pasta, italian style tomato paste, parmesan cheese, fresh basil

Taken from www.food.com/recipe/oven-roasted-vegetable-penne-352090 (may not work)