Servings: 6

Weight Watcher Smart Points: 7

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ready In: 40 Minutes


  • pint grape tomatoes, washed
  • kosher salt and fresh ground black pepper
  • 1 pkg mushrooms
  • 2-3 Tablespoons olive oil
  • fresh grated Parmesan, as garnish
  • 1-12 oz pkg of whole grain penne pasta, cooked according to pkg; reserve 1 cup pasta water
  • 1 red bell pepper, quartered
  • 1 cup shredded chicken (optional)
  • 1 onion, cut into wedges (sweet, white or vidalia)
  • 1/4 cup white wine (or chicken broth)
  • 1 medium zucchini, sliced into quarters or 1/2 lengthwise


  1. Preheat oven to 400 degrees
  2. Place onion, zucchini, mushrooms, and peppers on a baking sheet
  3. Drizzle with olive oil, salt and pepper
  4. Toss to coat evenly
  5. Roast for 15 minutes
  6. Add cherry tomatoes (toss with oil, salt, and pepper too before putting on sheet) and cook another 15 minutes
  7. (Cook first batch a total of 30 minutes.) Cook all veggies until caramelized, which is a light brown color
  8. While that is in the oven, boil pasta, and be sure to save about 1 cup of pasta water to add to pasta sauce later! If you add meat to this recipe, heat it up in a large skillet over medium to low heat
  9. Add white wine or chicken broth to deglaze and mix with meat juices
  10. Once the veggies are removed from the oven, coarsely chop them up and put them into the skillet with the meat and any pan juices
  11. Toss in the cooked pasta, and reserved pasta water if needed to moisten
  12. Season to taste with salt and pepper and garnish liberally with fresh Parmesan.

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