Vegan Baked Italian Penne

Today I was wanting something italian, so I stopped by Giant after work today and headed straight towards their organic produce.  I picked up 2 zucchini's, 1 package of crimini mushrooms, 1 package of grape tomatoes, and 1 green bell pepper.  Next I ran over to the organic grains and grabbed a 16oz bag of penne pasta.  Tonight I wanted a chunky pasta so I decided on the penne noodles which would go great with the veggies chopped up.  Below is the final meal and let me tell you, it was delicious! 

Ingredients:

2 organic zucchini (peeled and sliced)
1 organic yellow squash (peeled and sliced)

1 organic green bell pepper  (sliced long ways)

1 organic yellow onion (sliced)

1 package of organic grape tomatoes (halved)

1 package of organic crimini mushrooms

1 - 16 oz organic dry penne pasta

1/4C extra-virgin olive oil

1T organic oregano

1t organic cayenne pepper

1t seasalt

Preheat oven to 450 degrees F.  In baking pan combine the zucchini, green bell pepper, onion, mushrooms, salt, pepper, and oregano.  Add olive oil and toss.  Let bake for 15 minutes.

 

Meanwhile boil the penne noddles with spring water for about 6-7 minutes or until tender.  In a skillet, saute on medium heat the tomatoes with a teaspoon of olive oil and teaspoon of salt until soft.  Once the veggies are done baking combine and enjoy.