Roasted Vegetable Pasta

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• 1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices
  Ingredient note

  Source: 1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices
• 1 each red bell pepper, chopped in one inch bite-sized pieces
  Ingredient note

  Source: 1 red bell pepper, chopped in one inch bite-sized pieces
• 8 ounces cremini mushrooms, cut in half or quarter depending on size
  Ingredient note

  Source: 8 ounces cremini mushrooms, cut in half or quarter depending on size
• 1 each red onion, sliced in 1/4 inch wedges
  Ingredient note

  Source: 1 red onion, sliced in 1/4 inch wedges
• 1 pint cherry tomatoes
  Ingredient note

  Source: 1 pint cherry tomatoes
• 4 tablespoons olive oil, divided
  Ingredient note

  Source: 4 tablespoons olive oil, divided
• 2 teaspoons Italian seasoning, divided
  Ingredient note

  Source: 2 teaspoons Italian seasoning, divided
• 8 ounces dry pasta (we used rigatoni)
  Ingredient note

  Source: 8 ounces dry pasta (we used rigatoni)
• 0.5 teaspoon red pepper flakes
  Ingredient note

  Source: 1/4- 1/2 teaspoon red pepper flakes; upper source range endpoint used for shopping.
• 6 cloves garlic, chopped fine or grated (1/4-1/3 cup)
  Ingredient note

  Source: 6 cloves garlic, chopped fine or grated (1/4-1/3 cup)
• 1 tablespoon fresh rosemary, finely chopped (Optional)
  Ingredient note

  Source: 1 tablespoon fresh rosemary, finely chopped (Optional)
• 1 each lemon zested and juiced
  Ingredient note

  Source: 1 lemon zested and juiced
• As Needed salt
  Ingredient note

  Source seasoning: salt to taste
• As Needed black pepper
  Ingredient note

  Source seasoning: black pepper to taste
• 1/2 cup fresh basil leaves torn
  Ingredient note

  Source: 1/2 cup fresh basil leaves torn
• 1/2 cup pecorino cheese or parmesan cheese, grated
  Ingredient note

  Source: 1/2 cup pecorino cheese or parmesan cheese, grated

1. Preheat oven to 425°F.
2. Chop zucchini, bell peppers, mushrooms, onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. Spread onto a baking sheet- the more room the better they will roast, if too crowded the veggies will steam rather than caramelize. Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper and 1 teaspoon Italian seasoning and spread onto another baking sheet.
3. Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.
4. . Cook pasta in a large pot of salted water (important for flavor) to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.
5. . In a saute pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, turn heat to medium low, add rosemary. Let the garlic soften and cook through, stirring all the while- if it is starting to get golden before it cooks through, add a little pasta water.
6. Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt and pepper to taste. Toss in the roasted veggies. *Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.
7. Top with pecorino cheese, basil, and optional pine nuts.