Penne with Dark Leafy Pesto and Roasted Squash

• 3 yellow squash, quartered and sliced 1/2-inch-thick
• 3 zucchini, quartered and sliced 1/2-inch thick
• 1 Tbs. olive oil
• 6 oz. penne or other medium-size pasta (1 1/2 cups)
• 1/4 cup Dark Leafy Pesto

1. Preheat oven to 425F.
2. Toss yellow squash and zucchini with oil, and spread on one or two large baking sheets.
3. Roast 20 to 25 minutes, or until vegetables are browned, tossing once or twice.
4. Meanwhile, cook penne according to package directions.
5. Drain, and reserve 1/4 cup cooking water.
6. Toss penne with pesto and reserved pasta cooking water.
7. Divide among bowls, and top with squash.

yellow squash, zucchini, olive oil, penne, pesto

Taken from www.vegetariantimes.com/recipe/penne-with-dark-leafy-pesto-and-roasted-squash/ (may not work)