Ingredients:

• 1 large yellow onion
• 2 yellow squash
• 2 zucchinis
• 8 white mushrooms
• 2 red bell peppers
• 2 teaspoons of minced garlic (garlic lovers, add to your liking)
• 1 16 oz box whole wheat penne pasta
• 2-3 tsps sea salt
• 2 tsps pepper
• 2 tsps cumin
• 1 ½ tsp oregano
• 2-3 TBS olive oil

Baking instructions:

1. Place an oven rack at the highest position and set the temperature to broil. Take out a deep 10 X 12 baking dish. Put a pot of water on the stove to boil the pasta. Cut all the veggies into half inch / one-inch pieces. It is important to make sure they are all the same size so they cook evenly.
2. When the water is boiling, drop the pasta in and turn down the heat a little. When the water starts to boil lightly, sprinkle some salt in and stir. The pasta needs to be al dente (somewhat firm) because it will finish cooking with the warm veggies.
3. Pour about 2 tablespoons of olive oil in the pan. Throw in all the veggies and coat them with the olive oil. Incorporate the salt, pepper, cumin and oregano and mix well. Put the pan on the top rack and leave the oven open just a little. Let the veggies sit in the oven for about 15 to 20 minutes. Be sure to stir them two or three times while they are cooking.
4. When the pasta starts floating to the top it’s almost ready. At this point, watch the pasta carefully.
5. Fish a noodle out and cut it in half. If the center is a little hard, the pasta is ready. Strain the noodles and pour a little olive oil over the noodles. Stir the noodles around a little to coat.
6. Broil the veggies to your liking. Once they are done incorporate the garlic and stir well. Incorporate the pasta next, stir well and enjoy!

[Recipe Courtesy of UNLV Rebel Yell]