Pasta:

2 ½ cups dry penne pasta
1 cup roasted red bell pepper, cut into chunks
1 cup roasted zucchini, cut into slices
½ cup kalamata olives, pitted and halved

Sauce:

1 cup frozen chopped spinach, thawed
¾ cup plain non-fat yogurt
½ cup crumbled feta
½ cup fresh parsley leaves
½ cup fresh basil leaves
2 green onions, sliced
3 tbsp fresh oregano
2 tbsp lemon juice
2 tbsp olive oil
Salt and black pepper to taste