Sausage and Roasted Vegetable Penne

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper
1/2 lb mushrooms, stemmed
2 1/2 T olive oil, divided
salt and pepper to taste
1/2 pint grape tomatoes, washed and dried
1 package turkey italian sausage, thinly sliced
1/4 c white wine
12 oz penne, 1/2 c pasta water reserved

In a bowl toss all veggies, except tomatoes, with 1 1/2 T oil. Season w/salt and pepper. Arrange on a baking sheet and roast, until caramelized, about 30 mins, turning veggies halfway thru the cooking time.
In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season w/salt and pepper and add to the baking sheet at the halfway point of cooking.
Meanwhile in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the veggies are cooked, cool slightly, then coarsely chop. Add the veggies and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season w/salt and pepper and serve topped with grated parmesan.

Number of Servings: 4

Recipe submitted by SparkPeople user PISCESGIRLCR.