Preheat the oven to 400 degrees F (200 degrees C).
Bring eight cups of water to a boil in a medium saucepan with Salt (2 teaspoon).
Cut Zucchini (1/2) into half inch slices, on a diagonal. Place in a single layer on a sheet pan lined with foil and set aside.
Remove Fresh Basil (0.25 ounce) from their stems. Chiffonade the basil by stacking the leaves into a neat pile. Slice very thinly across. Set aside.
Once the water has started to boil, add Whole Grain Penne (4 ounce) and stir. Cook for 9 minutes, or until desired texture. Drain the pasta in a colander and reserve a quarter cup of the pasta water, and set aside.
Meanwhile, drizzle Olive Oil (1 teaspoon) over the zucchini. Sprinkle Parmesan Cheese (2 tablespoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) over the zucchini. Roast in the oven for 9 minutes.
Remove from oven and sprinkle with a quarter of the sliced basil leaves, and set aside.
Heat Olive Oil (1 tablespoon) in a large saute pan over medium low heat. Add the Garlic (1 clove) and cook for 30 seconds until fragrant.
Add the Sun-Dried Tomatoes (1.5 ounce), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon) and Crushed Red Pepper Flakes (1/8 teaspoon). Continue to saute for 3 minutes.
Add the penne pasta, the quarter cup of reserved pasta water, and Olive Oil (1 tablespoon). Toss to coat.
Meanwhile, add Pine Nuts (2 tablespoon) and the Fresh Baby Spinach (4 ounce) and remaining basil to the pasta mixture and toss to combine. Cook for 2 minutes to allow the spinach to wilt slightly.
Place the pasta in the center of two plates. Top with Crumbled Feta Cheese (1/4 cup). Place the zucchini on the side.