From the Farmer's Market

Bow Ties with Roasted Vegetables and Mozzarella
Serving: 8
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
1 large red bell pepper, cut into 3/4-inch dice
1 large yellow bell pepper, cut into 3/4-inch dice
1 fennel bulb, trimmed, halved, cored, thinly sliced
1/2 pint cherry tomatoes, halved
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium zucchini, halved lengthwise and sliced
3/4 pound farfalle (bow ties)
1/2 cup sun-dried tomato pesto
1/4 pound part-skim mozzarella cheese, cut into 1/2-inch cubes

Directions:1. Heat oven to 450 degrees F. In a large bowl, toss bell peppers, fennel, tomatoes, oil, salt, and pepper. Spread in a jelly roll pan or on a baking sheet. Roast for 10 minutes. Stir in zucchini and roast for 10 minutes, or until vegetables are tender.2. Cook pasta in a large pot of salted boiling water until al dente, 10 to 12 minutes. Drain.3. In a large bowl, toss pasta and pesto until pasta is coated. Add roasted vegetables and mozzarella and toss.

Nutritional Information:Based on individual serving.
Calories: 380
Total Fat: 13 grams
Saturated Fat: 3 grams
Cholesterol: 10 mg
Sodium: 280 mg
Carbohydrates: 51 grams
Fiber: 6 grams
Protein: 14 grams