Mediterranean Vegetable, White Bean & Feta Penne

We try to have 1 day a week that we don't eat any meat. We both enjoy this pasta, it's great cold as well. My husband's cousin came over and I had some left over in the fridge and asked her to try it. She thought it was great and couldn't stop eating it. She was a little embarrassed when she saw the bottom of the bowl. I was happy that she did! The original recipe involved sauteing the veggies, but I prefer to roast mine, it brings out the flavor more.

6 oz of whole grain penne
1 cup cooked or canned white beans
2 medium tomatoes, chopped
4 cloves of garlic, minced
1 tbs. balsamic vinegar
1 tsp. dried oregano
1/4 tsp. dried pepper flakes
1/4 tsp. sea salt
1 tbs. plus 1tsp. extra-virgin olive oil, divided
1 medium zucchini, cut into small chunks
1 medium bell pepper, cut into chunks
1 small onion (red), cut into chunks
1/2 tsp. dried rosemary
1 cup crumbled reduced fat feta

1. Cook penne and drain.
2. In a bowl, combine tomatoes, vinegar, basil, pepper flakes and salt: set aside
3. Roast the zucchini, garlic, bell pepper, onion and garlic with the olive oil- leave the veggies a little crunchy.
4. Then just add the rest of the ingredients together.

This is the nutritional information printed bellow the recipe:
per 1 1/2 cup serving
Calories: 353
Total fat: 12g (I think you could reduce this easily by using less or no oil when roasting the veggies)
Fiber: 11g (11grams!!!!)