Yield: 3 entree or 6 side-dish servings

1 or 2 heads garlic

About 1/2 cup olive oil, divided

2 pints grape tomatoes

1 red bell pepper

1 yellow bell pepper

1 pound white mushrooms, sliced

1/2 (14 1/2-ounce) box higher-protein farfalle or similar pasta (such as Barilla Plus; see note)

1 1/2 teaspoons dried oregano, divided

3 teaspoons dried basil, divided

Kosher salt, optional

Ground black pepper, optional

4 or 5 small fresh basil leaves

1/2 cup grated Parmesan cheese, plus more for optional garnish

1/2 cup pine nuts, toasted

1. Preheat the oven to 400 degrees. Rub the papery outer skins off the garlic heads to remove loose pieces. Slice off about the top 1/4 inch of each head to expose the cloves. Center each head in a square of aluminum foil. Drizzle each with olive oil. Fold and seal the foil to make tight packets. Roast for 50 to 60 minutes or until the garlic softens completely.

2. While the garlic is roasting, prepare the vegetables. Cut the tomatoes in half lengthwise; transfer to a bowl. Seed each bell pepper and cut into 1/4-inch strips. Place in a second bowl. Carefully clean the mushrooms, using a damp paper towel. Slice off the bottoms of the stem end and cut top to bottom into 1/4-inch slices. Place mushrooms in a third bowl.

3. Bring a pot of salted water to a boil; cook pasta according to package directions.

4. Meanwhile, toss each vegetable with enough olive oil to lightly coat. Sprinkle each with 1/2 teaspoon oregano and 1 teaspoon dried basil. Using three cookie sheets, place each vegetable in a single layer on a cookie sheet toward the center of the pan.

5. Roast vegetables until soft. The times will vary; start checking after 12 to 15 minutes.

6. Drain pasta and transfer to a large bowl or pan. Add roasted vegetables. Squeeze roasted garlic cloves from their skins into a small bowl. Mix and mash with a fork. Add to cooked veggies and pasta; mix. If needed, add more olive oil. Add salt and pepper to taste.

7. Tightly roll the basil leaves tip to stem end and slice 1/8 inch across the rolls to make ribbons. Toss with pasta. Add Parmesan and toss.

8. Garnish with pine nuts. If desired, sprinkle with additional Parmesan. Serve hot or at room temperature.

Note: Barilla Pasta Plus is a mix of semolina and other flours that gives a hearty texture and flavor to the dish.

Per serving (based on 6): 460 calories; 31g fat; 4.5g saturated fat; 5mg cholesterol; 15g protein; 35g carbohydrate; 8g sugar; 5g fiber; 190mg sodium; 170mg calcium.