Heat oven to 450. Quarter the peppers and remeove seeds, ribs, and stems. Spray with olive oil and bake for 30-40 minutes—until tender and edges are charred.
While the pasta is cooking, Chop parsley and garlic. Combine with oregano and thyme and set aside.
Saute mushrooms in olive oil until tender. Add herb and garlic mixture and saute 2 minutes more. Toss this a lot, since there isn't much oil.
Add he beans and sliced peppers, toss, and keep warm.
Combine pasta and other ingredients in a large serving dish. Toss with a little pasta liquid to moisten. Sprinkle on Parmesan cheese.
WW values: 1 FA, 2P, 2V 2B Note: I've substituted summer squash for mushrooms, and it tastes different but still good.
Your Penne D'allessandria is ready. Buon appetito!
Related recipes: Pasta, Low-fat
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes