Penne Primavera by Joe Bastianich

Primavera means spring, but Bastianich says you can make this dish year-round using whatever vegetables are in season.

Pomodoro sauce
1 medium onion, thinly sliced
1 medium zucchini, cut into
1/2-inch slices, or diced
1 yellow pepper, sliced into
1/4-inch strips
1 cup sliced mushrooms
Salt and pepper to taste
1 tablespoon olive oil
1 cup cherry tomatoes
1 cup peas
1 pound whole-wheat penne

Put a large pot of heavily salted water on high heat to boil, and simmer pomodoro in a saucepan on low. Place the onion, zucchini, yellow pepper, and mushrooms on a 9x13 baking sheet. Season with salt and pepper to taste, then drizzle with the oil and toss lightly. Broil at 400° F until almost tender (about 10 minutes, turning vegetables halfway through). Add cherry tomatoes and peas to the pan, and broil for two more minutes. Set vegetables aside. Add pasta to boiling water. Two minutes before pasta is cooked, remove it from water and add to the pomodoro sauce, along with a little pasta water if needed to keep sauce liquid. Stir and simmer over low heat until pasta is tender. Add the vegetables and gently stir. Season with salt and pepper. Serves six.

CALORIES PER SERVING: 489
CARBS: 75 G
PROTEIN: 14 G
FAT: 14 G