1 pkg (16 oz) Italian Classic Whole Wheat Penne Rigate, prepared per pkg directions, keep warm
1 medium eggplant, 1-inch dice
1 medium sweet green pepper, 1-inch dice
1 medium sweet red pepper, 1-inch dice
1 medium yellow cooking onion, peeled, 1-inch dice
1 Tbsp Food You Feel Good About Peeled Garlic, chopped
1 medium zucchini, 1-inch dice
1 large yellow squash, 1-inch dice
1 pkg (8 oz) sliced baby bella mushrooms
5 Tbsp Wegmans Basting Oil
5 Tbsp Wegmans Pure Olive Oil
Sea salt and pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
2 oz roasted red tomatoes (Mediterranean Bar), sliced thin (about 1/3 cup)
4 Tbsp Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)

You'll need: Parchment paper

Preheat oven to 450 degrees.

1. Toss eggplant, green pepper, red pepper, onion, garlic, zucchini, yellow squash, and mushrooms with basting oil and olive oil in large bowl. Season to taste with salt and pepper.
2. Line baking sheet with parchment paper. Spread vegetables in a single layer. Roast about 30 min until softened and lightly browned.
3. Combine pasta, roasted vegetables, and raw spinach in large bowl. Toss gently until spinach wilts. Season to taste with salt and pepper. Top with tomatoes, sprinkle with cheese.

Recipe featured in Wegmans Menu Magazine, Fall 2007.

Nutrition Info:  Each serving (2 1/4 cups pasta and vegetables) contains 370 calories, 49g carbohydrate (9g fiber), 11g protein, 16g fat (2g saturated fat), 5mg cholesterol and 80mg sodium.

Vegetables: 1 cup