Roasted Vegetables with Tri-Colored Pasta

This recipe is delicious. It is simple, fresh and very very tasty. I have always serves it as a main course but it could be used as a side dish served with chicken or whatever meat your heart desires.

2 cups whole mushrooms

2 cups zucchini cut into 1" cubes

2 cups tomatoes, chopped

1 cup yellow pepper, sliced

1 cup red pepper, sliced

4 tsp. olive oil

2 garlic cloves, minced

1 1/2 tsp. dried basil

1/4 tsp. black pepper

4 cups cooked tri-colored rotini pasta

1 cup broccoli florets

1/2 cup frozen peas, thawed

2 tbsp. fresh parsley, chopped (dried parsley is fine)

Preheat oven to 400. Spray 13x9 baking pan with non-stick cooking spray and set aside. Combine mushrooms, zucchini, tomatoes, peppers, olive oil, garlic, basil and pepper in a large bowl. Toss until vegetables are evenly coated with oil and seasonings. Transfer vegetables to prepared baking pan and bake uncovered for 25 minutes, stirring once halfway through cooking time.Meanwhile, prepare pasta according to package directions. About 4 minutes before pasta is ready, add broccoli and peas to water. Drain pasta and vegetables and return to pot. Stir in roasted vegetables and parsley.

This dish serves 8, for those of you on Weight Watchers it is worth 3 points per serving.