Roasted Vegetable Pasta

By The Hungry Housewife..Leslie Green

2 squash, cubed into bite sized pieces
2 zucchini, cubed into bite sized pieces
1 bunch broccoli, trimmed
1 bunch asparagus
1 onion, chopped into bite size pieces
2 cups cherry tomatoes
Olive Oil
Salt and Pepper
3 cloves garlic, minced
1 cup Parmigiano-Reggiano Cheese, shredded
1/2 to 3/4 cup pine nuts, toasted
1 box tube pasta like Penne, cooked per directions

Preheat oven to 425
To toast pine nuts, place pine nuts in a skillet and cook over medium heat for about 5 minutes stirring often. Watch carefully as they burn fast. Set aside.

In a large bowl, toss squash, zucchini, broccoli, asparagus, tomatoes and onion with enough olive oil to coat(about 2 tablespoons). Salt and pepper generously.
Pour veggies onto a foil lined (for easy clean up) baking sheet and roast for 35 minutes, stirring occasionally.
Place about 1 tablespoon olive oil in a large skillet over medium heat and sauté garlic for about 2 minutes. Toss in cooked pasta. Add the Parmigiano-Reggiano to the hot pasta and toss to coat. Add the vegetables to the pasta(and any veggie juice in pan) and toss in the pine nuts. Salt and pepper to taste.
Feel free to add some balsamic vinegar for some zing. But I preferred the simple flavors.