Whole Wheat Penne with Roasted Vegetables

This week, I’m going to share another recipe from Dr. Dean Ornish’s programs – well-known for reversing heart disease and lowering cholesterol. This one lets you take advantage of all the fresh veggies that are abundant this time of year. Just roast them and toss them with some whole wheat pasta and fresh herbs. Easy and flavorful!

2 cups roasted vegetables (zucchini, red bell pepper, broccoli, tomatoes), coarsely chopped
1/2 cup vegetable broth
1 teaspoon red chili flakes (optional)
2 tablespoons garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, mint or oregano
1 pound whole wheat penne pasta
Salt and pepper

Place vegetables on baking sheet sprayed with non-stick cooking spray and roast for 20 minutes at 400 degrees. Salt a large pot of water and bring to a boil. Add pasta and cook until al dente. Place broth, garlic and chili flakes in a large sauté pan. Cook over medium heat for a few minutes. Do not let garlic get brown. Add roasted vegetables and turn heat down to low. Drain pasta (reserving ½ cup of pasta water) after it is cooked and place pasta back in pot with ½ cup water. Add vegetable mixture, herbs. Season with pepper and a small amount of salt to taste. Serve in one large bowl or individual bowls.

Recipe reprinted with permission.


  1. Jody - Fit at 54 June 15, 2012
  2. Valerie June 18, 2012
    • FatFighter June 19, 2012