Italian Sausage, Vegetables & Penne Pasta - Linda of Findlay

one pound any kind of Italian sausage, cooked/drained            12 oz. whole wheat penne pasta, cooked/drained

2 medium zucchini, cut lengthwise                                                             one large onion, cut into chunks

2 sweet green bell peppers, cut into halves                                   8 oz. fresh mushrooms, or portabella mushrooms

Place on a cookie sheet the above vegetables, drizzle with olive oil and sprinkle with salt and pepper.

Roast in a 425 oven for 15 mins, take out and turn veggies over, add a pint of cherry tomatoes, drizzle with a little

additional oil and salt and pepper.  Roast an additional 15 mins more.  Cool slightly, then coarsely chop all.

In the skillet where you cooked the sausage, deglaze the pan with a little chicken broth or white wine, add in the

veggies, pasta and the meat - heat through.  Serve with a sprinkle of parmesan cheese.