Served atop pasta, tasty roasted vegetables make an entree that couldn't be easier.

2 lbs. leeks (with 4 inches of green left on), quartered lengthwise
1/4 c. olive oil
1/4 c. defatted chicken broth
2 tbsp. fresh thyme leaves or 2 tsp. dried
1 tbsp. coarse salt
Coarsely ground black pepper, to taste
6 ripe plum tomatoes (about 1 lb.), quartered
2 yellow squash (about 1/2 lb.), sliced in 1/4 inch thick rounds
1/2 c. pitted black olives
1/3 c. chopped flat-leaf parsley
1 lb. fettuccine, cooked al dente

1. Preheat oven to 400 degrees F. Place leeks in a shallow roasting pan and drizzle with olive oil and chicken broth. Sprinkle with thyme, salt and pepper. Cover with aluminum foil and bake for 30 minutes.

2. Remove foil; add tomatoes, squash and olives. Bake, uncovered, for 45 minutes more or until vegetables are tender, tossing vegetables once or twice.

3. Remove vegetables from oven and adjust seasonings. Toss with parsley and cooked pasta in a large bowl. Serve hot or at room temperature. Serves 6. Per serving: 417 calories, 12g fat, no cholesterol.