Penne with Roasted Vegetables

Ingredients 

4 ounces  of sundried 

tomatoes 

1 red pepper—sliced 

1 zucchini—sliced 

1 onion sliced 

8 asparagus stalks sliced in 

1 inch pieces 

2 cloves of garlic 

2 teaspoons of red pepper 

seed 

¼ cup of olive oil 

½ cup of basil chopped    

Parmesan cheese 

1 pound of whole wheat pasta 

Salt and pepper 

Directions

In a sauté pan cook whole garlic, onions, pepper seeds and sun dried tomatoes in olive 

oil. 

Brush the sliced vegetables with a little olive oil and cook on a grill pan.  

In the meantime, boil a pot of water and add the pasta and cook until al dente.

Season the  vegetables  with salt and pepper.  

When pasta is done, drain, and toss the pasta with the vegetables.  

Season with additional salt and pepper and add grated cheese and chopped basil.