Roasted Veggie Penne

• 2 medium zucchini
• 2 medium red or yellow peppers
• 3 c. broccoli florets
• 1 medium red onion
• 2 clove garlic
• 1 tbsp. extra-virgin olive oil
• 12 oz. whole-grain penne
• 1 can crushed tomatoes
• 2 oz. Pecorino cheese
• 1/4 c. fresh basil leaves
• 1/2 tsp. crushed red pepper

1. Heat large pot of salted water to boiling on high.
2. Preheat oven to 450 degrees F.
3. In large bowl, combine zucchini, peppers, broccoli, onion, garlic, and oil.
4. Divide among two 18- by 12-inch jelly-roll pans.
5. Sprinkle with 1/2 teaspoon salt.
6. Roast 15 to 20 minutes or until browned and tender, stirring once.
7. While vegetables cook, add penne to boiling water.
8. Cook as label directs.
9. Reserve 1/2 cup cooking water.
10. Drain pasta and return to pot.
11. To pasta, add tomatoes, Pecorino, basil, crushed red pepper, roasted vegetable mixture, and 1/8 teaspoon salt.
12. Stir to combine, adding cooking water if necessary.
13. Cook on medium 2 minutes.

zucchini, red, broccoli florets, red onion, clove garlic, extravirgin olive oil, wholegrain penne, tomatoes, pecorino cheese, fresh basil, red pepper

Taken from www.delish.com/recipefinder/roasted-veggie-penne-recipe-ghk0214 (may not work)