Roasted Veggie Pasta

I got this recipe from my Cooking Light cookbook. I added my recent attempts at roasted veggies. This was sliced zucchini, cherry tomatoes, red onions, yellow squash, and mushrooms but you could do whatever sounded good or was in season.
In a jelly roll pan lay out veggies drizzle olive oil, salt, pepper and garlic or garlic powder and 1/4 cup cooking wine.
Roast at 350 degrees for 20 minutes.
I also added steamed peas after the other veggies were roasted.
Then top over cooked penne pasta (I used a whole wheat pasta).

Dennis said he liked it but would have liked the veggies mixed into a regular red sauce, but I liked it this way just fine. It was light and felt healthy so I enjoyed it. Yum.