Roasted Vegetable Pasta

1. Coat with olive oil 8 large cloves of garlic ahead of time as this takes longer to cook. Put in oven at 375’F until golden brown.
2. Cut the following vegetables in 2 inches x ½ inch strips: (you may add more types of vegetables if you want). Around 1 cup each of Carrot, Zucchini (remove seeds), (Red, Green, Yellow) Bell Peppers, and Summer Squash.
3. Cut large Asparagus the same length as your strips above. Blanch in salted water until tender but not soft.
4. Cut 2 large white onions into slivers ½ inch thick as well.
5. Place all the vegetables (except the garlic) in a bowl and toss with EVOO, salt and freshly ground black pepper.
6. Place the veggies in a baking pan (you will need 2 as they need to be in a single layer only)
7. Roast in the oven until veggies are soft and tender with a little bit of char but not burnt.
8. While your veggies are roasting, boil in salted water a bag (250g) of any type of thick pasta you like (e.g. penne, farfalle (bow tie pasta)), until al dente.
9. Saute in EVOO a cup of sliced fresh Swiss Brown mushrooms and season with salt and pepper.
10. In a large mixing bowl scrape all your veggies from the pan into the bowl including the juices and oil.
11. Once the pasta and mushrooms are done toss together with the roasted veggies and roasted garlic (crushed).
12. Toss with ½ cup of freshly grated parmesan cheese and sprinkle some red pepper flakes and add around 15-20 pieces of red cherry tomatoes cut in half.
13. Finally add freshly chopped flat leaf parsley.

(For added texture you may also use pine nuts. Just roast in a pan before including it in the pasta)