This ZENB Penne Pasta recipe combines a variety of vegetables and spices to a make a delicious dish. This ZENB Pasta dish can be served warm right after cooking or be enjoyed as a cold pasta salad.

• • 1 box (340g) ZENB Penne Pasta made from 100% Yellow Peas
• • 2 red peppers, chopped
• • 1 red onion, chopped
• • 1 large courgette, halved lengthwise, cut into ½-inch thick slices
• • 3 tablespoons olive oil, divided
• • 1 teaspoon sea salt
• • 1/2 teaspoon ground black pepper
• • 1/2 teaspoon dried oregano
• • 1/4 - 1/2 teaspoon crushed red pepper flakes
• • 2 tablespoons red wine vinegar
• • 1/4 cup chopped parsley
• • 4 tablespoons grated parmesan cheese, divided

INSTRUCTIONS

1.

Preheat oven to 220c. Place peppers, onion and courgette on baking sheet. Drizzle 2 tablespoons of olive oil, then add the salt, black pepper, oregano and red pepper flakes. Mix gently to combine. Bake for 20-25 min, or until tender.

2.

Meanwhile, cook ZENB Penne Pasta as directed on box. Drain; return to pot. Stir in roasted vegetables, remaining oil, vinegar, parsley and 3 tablespoons of parmesan to pasta.

3.

Serve immediately garnished with remaining cheese.