Cook and drain the whole-grain pasta according to package directions. Meanwhile in a nonstick skillet, heat the vegetable broth over medium heat (you could also use a little tomato juice in its place). Add zucchini, carrots, mushrooms, peppers, onion and garlic. Cook 5-7 minutes, stirring frequently, until veggies are crisp-tender. Stir in remaining ingredients. Cook another 3-5 minutes, stirring occasionally until hot. If using fresh basil or baby spinach, stir in now, just for a minute or 2, enough for the leaves to wilt. Then serve over the penne. This recipe makes 5 1/2 cups of sauce.

VARIATIONS: Another way to add some greens to this dish is to serve the pasta on top of a bed of uncooked greens rather than cooking them as part of the dish. You can also use different combinations of vegetables in this dish. Yellow squash and broccoli are great in Chunky Penne.