Roasted Vegetable Pasta

Ingredients:

• 2 to 4 cups cherry tomatoes
• left whole with skins
• One large bell pepper (any color)
• cut into 1-inch pieces
• 1 to 2 medium zucchini
• cut into 1/4-inch slices
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Italian seasoning
• 8 ounces uncooked pasta (preferably whole grain)
• such as rotini
• farfalle (bow tie shaped) or medium-sized shell pasta
• Salt and pepper (preferably fresh ground pepper) to taste
• Grated Parmesan cheese
• preferably freshly grated (optional)

Directions:

1. Preheat oven to 375 degrees F.
2. Mix together cherry tomatoes, bell pepper slices, zucchini and extra virgin olive oil in a large roasting pan, a 9 x 13-inch baking pan or a baking sheet with sides. Spread the vegetables spread in a single, even layer on the pan. Use a larger pan or a c
3. Sprinkle the Italian seasoning over the vegetables.
4. Roast for 25 to 35 minutes, until the tomatoes and zucchini are softened and the pepper has started to brown.
5. Meanwhile, cook the pasta according package directions. Drain, reserving about 1/2 cup of the pasta water.
6. Combine the roasted vegetables with the pasta in a large mixing bowl. Season to taste with salt and pepper. If needed, add reserved cooking liquid by tablespoonfuls until you have added enough liquid if pasta requires additional moistening.
7. Transfer to a serving dish. Serve and pass the grated Parmesan if desired.