Oven Roasted Vegetable Penne

9 roma tomatoes, cut into thin wedges
2 zucchini, halved lengthwise and cut into 1/2 inch slices
2 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 cups dried penne (about 6 oz)
3 Tbsp Italian style tomato paste
1/2 cup finely shredded parmesan cheese
1/4 cup fresh chopped basil

Place tomatoes and zucchini in 3 quart rectangular baking dish.  In a small bowl, combine oil, garlic, salt, and pepper; drizzle over tomato mixture.  Roast vegetables, uncovered, in a 400 degree oven for 20 minutes, stirring once.  Meanwhile, cook pasta according to package directions; stir.  Stir pasta into the roasted vegetable mixture along with the tomato paste.  Bake, uncovered, in the 400 degree oven for 10 minutes more.  To serve, stir pasta and vegetable mixture.  Sprinkle with parmesan cheese.

Serves 4