EASY PASTA PRIMAVERA WITH ROASTED VEGETABLES

Yum.  Serve with protein of your choice if you like.  

2 zucchini, halved length-wise and sliced (half moons)
2 yellow squash, halved length-wise and sliced (half moons)
2 to 3 carrots, peeled and cut into short sticks
1 red bell pepper, cored and sliced into thin sticks
1 yellow or orange bell pepper, cored and sliced into thin sticks
1 red onion, halved and sliced (half moons)
3 large garlic cloves, minced
1 tablespoon dried oregano, more for later
1 ½ teaspoon fresh thyme, more for later, dried will do.  If dried use 1 teaspoon
Kosher/pink/Celtic salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
230g cherry tomatoes, halved
Zest of 1 large lemon
½ cup Parmesan cheese, more to your liking

Heat oven to 200c.

Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of pink/Celtic/kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.

Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).

While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.

Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.

Sprinkle Parmesan cheese and serve immediately.