Roasted Vegetable Pasta Primavera

Instructions

1. Preheat the oven
   Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or aluminum foil for easy cleanup.
2. Prepare the vegetables
   In a large bowl, toss the zucchini, yellow squash, bell peppers, eggplant, cherry tomatoes, red onion, and garlic with 2 tablespoons of olive oil, dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well coated. Spread the vegetables in a single layer on the prepared baking sheets.
3. Roast the vegetables
   Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized at the edges. Remove from the oven and set aside.
4. Cook the pasta
   While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
5. Combine pasta and vegetables
   Return the drained pasta to the pot and add the roasted vegetables, including any juices that have accumulated on the baking sheets. Add the remaining tablespoon of olive oil, lemon juice, and half of the basil. Toss gently to combine.
6. Finish the dish
   If the pasta seems dry, add a splash of the reserved pasta water. Add the grated Parmesan cheese and toss again. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve
   Transfer the pasta primavera to a large serving bowl or individual plates. Garnish with the remaining fresh basil and additional Parmesan cheese. Serve immediately while hot.