Roasted Mediterranean Veggies with ZENB Penne Pasta

This ZENB Penne Pasta recipe combines a variety of vegetables and spices to a make a delicious dish. This ZENB Pasta dish can be served warm right after cooking or be enjoyed as a cold pasta salad. This recipe is high in fiber, iron, vitamin A, and vitamin C, and is a good source of protein.

• 2 red bell peppers, chopped
• 1 red onion, chopped
• 1 large zucchini, halved lengthwise, cut into ½-inch thick slices
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 -1/2 teaspoon crushed red pepper flakes
• 12 ounces ZENB Penne Pasta made from 100% Yellow Peas, uncooked
• 2 tablespoons red wine vinegar
• 1/4 cup chopped Italian parsley
• 4 tablespoons grated Parmesan cheese, divided

INSTRUCTIONS

1.

Preheat oven to 425°F. Place peppers, onion, and zucchini on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, salt, pepper, oregano, and red pepper. Mix gently to combine. Bake 20-25 minutes, or until tender.

2.

Meanwhile, cook ZENB Pasta as directed on package. Drain; return to pot. Stir in roasted vegetables, remaining oil, vinegar, parsley, and 3 tablespoons Parmesan to pasta.

3.

Serve immediately garnished with remaining cheese.