Pasta Primavera with Roasted Vegetables

Wash and cut up vegetables into fairly uniform-sized pieces.

Toss veggies with olive oil, salt, pepper, and seasonings (I do this in a large bowl to make it easier). Spread vegetables out onto a foil-lined rimmed baking pan and roast at 400F for about 35 minutes or until your preferred degree of doneness.

While vegetables roast, boil up the pasta according to package instructions. When it’s done, drain it and reserve some of the cooking water.

Remove vegetables from oven and find those 4 garlic cloves. Squeeze out the bulbs (they should be nice and soft). Blend the roasted garlic in a blender along with the sundried tomatoes and a little of the pasta cooking water (usually about 1/2 cup) to keep things smooth.

Toss pasta, vegetables, and garlic paste together. Top with grated Parmesan cheese.