Whole Wheat Penne Pasta with Roasted Vegetables and Fresh Mint

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Ingredients:

• Olive oil
• 1 bunch broccoli, trimmed and chopped
• 1 pound carrots, cut into 1-inch slices
• 3 medium zucchini, cut into 1-inch slices
• 2 cups sliced red onions
• 1 large red pepper, cut into 1/2-inch strips
• 1 Tbsp. extra virgin olive oil
• 2 garlic cloves, minced
• 1 tsp. sea salt (optional)
• 1/4 tsp. cracked pepper
• 1 pound whole wheat penne pasta
• 1 cup vegetable or chicken broth (Kitchen Basics for best flavor)
• 1 1/2 tsp. extra virgin olive oil
• 1/3 cup fresh mint leaves, chopped
• 1 tsp grated lemon peel

Instructions:

1. Heat oven to 450 degrees F. Line each of two jelly-roll pans with nonstick bakeware liner or parchment paper.
2. Toss broccoli, carrots, zucchini, onions, pepper, olive oil, garlic, salt and pepper in large bowl until vegetables are well coated.
3. Divide vegetables between prepared pans. Roast on racks in middle and bottom third of ovens 15 minutes; switch pans on racks and roast 15 more minutes until onions are lightly browned and carrots are tender.
4. Cook pasta according to package or to desired doneness.
5. Heat broth in microwave on high 45 seconds. Combine 1 1/2 tsp olive oil, mint and lemon peel in large serving bowl. 
6. Drain pasta in colander. Toss pasta and vegetables with broth and mint mixture until well combined.
7. Serve immediately.

Yields:  6-8 as main dish serving

Recipe provided by Cindy Kleckner, RD, LD, Cooper Clinic