Roasted Vegetable Pasta

2 small zucchini, halved lengthwise and sliced in 1/2" pieces

1 bunch of asparagus, trimmed and cut into 2" pieces

3 T. olive oil

1 small onion chopped

2 cloves garlic, sliced

2 (14 1/2 oz) diced tomatoes, lightly drained

1/2 c. grated parmesan cheese

9 oz. linguine pasta

3 T. chopped basil

Preheat oven to 425 degrees.

Cook the pasta according to the package directions. Drain, reserving 1/2 c. starchy water.

Toss the zucchini and asparagus with half of the olive oil and season with salt and pepper.

Spread out on a rimmed baking sheet. Roast for 15 minutes.

Meanwhile in a large skillet heat the remaining oil. Saute the onion until soft. Add the garlic and cook for an additional 30 seconds.

Add the tomatoes. Simmer, stirring occasionally, for 15 minutes.

Add the basil and give a quick stir.

Fold in the roasted vegetables.

Add the pasta and the reserved starchy water. Sprinkle on the cheese. Toss all to coat.