Makes 4 servings: 6 points per serving

Roasted vegetables have a rich and hearty flavor; roast them ahead of time for an almost instant supper. This pasta is a delectable treat.

2 red bell peppers, seeded and cut into 1/2" strips
4 plum tomatoes, cut into thin wedges
2 red onions, slivered
1 medium zucchini, halved lengthwise and sliced
3 garlic cloves, quartered
1 teaspoon minced thyme
3/4 teaspoon freshly ground black pepper
1 tablespoon + 1 teaspoon olive oil
1 1/2 cups fusilli
1/4 cup finely shredded basil
2 tablespoons grated Parmesan cheese

Preheat the oven to 400oF. In a large roasting pan, combine the bellpeppers, tomatoes, onions, zucchini, garlic, thyme and 1/2 teaspoon of the black pepper. Drizzle with the olive oil; toss to coat. Roast, tossing the vegetables once or twice, until the peppers are softened, about 40 minutes. Cook the fusilli according to package directions. Drain, reserving 1/2 cup of the cooking liquid. Add to the vegetables with the cooking liquid, basil, cheese and the remaining 1/4 teaspoon of black pepper; toss to combine.

PER SERVING: 309 Calories, 7 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 63 mg Sodium, 53 g Total Carbohydrate, 5 g Dietary Fiber, 10 g Protein, 83 mg Calcium .

Recipe from Weight Watchers Versatile Vegetarian