Serves 6

• 3 tbsp. extra virgin olive oil, divided

• 3 medium zucchini, cut into 1/2-in. half circles

• 2 c. cherry tomatoes, halved

• 8 oz. mushrooms, sliced

• 1/4 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 12 oz. whole grain penne

• 1/4 c. feta cheese, crumbled

• 1/4 c. pine nuts, toasted


Preheat oven to 450 degrees and start 6 quarts of water boiling in a large stockpot.

Drizzle 1 tablespoon of olive oil in equal amounts onto large baking sheets. Divide the vegetables between the two pans, sprinkle with salt and pepper and toss to coat with the oil. Place the pans in the oven and roast for about 15 to 20 minutes, or until tender and lightly browned.

Meanwhile, when the water comes to a boil, stir in 2 tablespoons of salt. Cook the penne in the boiling water until it's al dente. (Begin checking for doneness after 8 minutes of cooking. Bite down on the pasta and look for a tiny white dot in the center of the noodle. It should be firm, but not hard.) Drain the pasta into a colander, shaking assertively to remove as much of the water as possible.

Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat and add the pasta. Sauté the pasta, stirring frequently to ensure even browning, until the penne becomes a crispy, golden brown, about 10 minutes. Remove the pasta to a large, warm serving bowl and set aside.

In the serving bowl, add the remaining sautéed pasta and roasted vegetables. Toss to combine and top with feta cheese and pine nuts. Serve immediately.

Nutrition information per serving:

Calories 345 Fat 13 g Sodium 405 mg

Carbohydrates 49 g Saturated fat 2 g Calcium 79 mg

Protein 13 g Cholesterol 6 mg Dietary fiber 7 g

Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 2 1/2 fat.