Pasta Primavera Recipe

We haven't eaten well this week so I've had a hankering for veggies. Robin isn't much of a vegetable eater but this recipe was full of them and flavorful, and he (and Z too) loved it!

Ingredients:

1 box whole wheat penne
1 zucchini, peeled and cut into small slices
1 yellow onion, diced
Carrots, sliced (I bought the pre-sliced ones to save myself some time)
1 container of cherry tomatoes, halved
1 bag shredded Swiss cheese (I was going to use Parmesan but Robin prefers Swiss)
Olive oil
Provence herb blend (I have a great-tasting blend my in-laws brought me from France, but you can find it in the spice aisle as well)
Salt and pepper

Preheat the oven to 450 degrees. Slice all of your veggies and place everything but the tomatoes on the baking sheet. Drizzle with olive oil and mix so the veggies are covered. Sprinkle with salt, pepper and Provence herb blend. Bake in the over for 20 minutes or until the veggies start to brown.

In a stockpot, boil water for the pasta. Cook the pasta according to the packaged directions, or about 10 minutes. Drain and set aside. Add the veggies, including the tomatoes, and mix everything together well. Serve immediately. Sprinkle cheese on top of each person's portion. Enjoy!

Note: You can also add more veggies including squash or bell peppers. I didn't because Robin won't eat them. I sliced up some avocado because they were really ripe, and surprisingly it paired nicely with the pasta.