Penne with Roasted Vegetables and Fresh Mozzarella

The thing I love about this recipe is that roasted vegetables taste wonderful and are so easy to make! You can make the vegetables ahead of time and just stir them into the pasta before serving. This fresh-tasting, healthy meal is oh-so-satisfying!

Serves 10 ( generous 1 c. = 8 points +)

• 1 lb. penne pasta
• 3 small zucchini, halved lengthwise, sliced and cut into 2 inch pieces
• 4 medium carrots, sliced thinly, lengthwise into 2 inch pieces ( about 1/2 inch thick)
• 1 onion, sliced
• 1 pint cherry tomatoes
• 2 roasted red bell peppers ( packed in water) diced
• 4 T. olive oil
• salt and pepper to taste
• 4 oz. mozzarella pearls
• 1/4 c. freshly grated Parmesan cheese

Preheat oven to 400 degrees. Place zucchini, carrots, onion and tomatoes on a large baking sheet. Drizzle with 2 T. olive oil. Sprinkle with salt and pepper and toss to coat. Bake 20-30 minutes, turning a couple times during baking. Remove from baking sheet and set aside.

Boil pasta; drain. Place pasta in a large bowl. Season with salt and pepper to taste. Stir in 2 T. olive oil. Gently stir in vegetables and mozzarella pearls. Sprinkle with Parmesan and toss to coat.