Sausage and Sweet Pepper Penne with Goat Cheese

Adapted from Fresh Juice magazine.  A pasta dish the whole family will love!

3 yellow peppers, chopped
2 leeks, white parts only chopped
2 cups corn
2 cloves garlic
2 1/2 tbsp olive oil, divided
450 g turkey sausages
1 can Whole tomatoes
1 cup sodium reduced chicken broth
2 tbsp basil, chopped
70 g light goat cheese
400 g whole wheat penne

1. Preheat oven to 400F.  In large bowl, toss peppers, leeks, corn and garlic with 2 tbsp of the oil.  Transfer to rimmed baking sheet; add sausages.  Roast for 30 to 40 minutes, turning sausages halfway through.
2. Transfer sausages to cutting board.  Add basil to roasted vegetables and stir in goat cheese.
3. Slice sausages diagonally.   In large skillet over medium high heat, add remaining oil.  Add sausage and cook until sides are golden, add vegetables in last 2 minutes. 
4. Meanwhile, in large to of boiling water, cook pasta until ardent; drain.  Toss pasta with sauce; top with sausage and vegetables.  Garnish with extra basil and goat cheese.