Roasted Vegetable Pasta

For 6

1 cup roasted butternut squash (1 inch chop)

1 cup roasted potatoes (yukon gold, 1 in ch chop)

1 cup roasted red onion (1 red onion, sliced into 1/2 inch thick circles)

2 tablespoons olive oil, plus more for drizzling

1 cup cherry tomatoes, halved

1 garlic clove, minced

1/2 cup basil, chiffonade

2 tablespoons balsamic vinegar

8 oz dry pasta

1. This is meant to be a left overs meal, but if you're roasting your veg from scratch preheat your oven to 425 F. Start with a cup and a half of each vegetables and rub with a heavy drizzle of olive oil. Sprinkle with salt and pepper and spread out over a baking sheet (you may need two baking sheets to ensure that the the vegetables aren't touching). Roast for 25-45 minutes, depending on the vegetable (less time for red onion, more time for potatoes). Halfway through roasting, flip the vegetables to make sure both sides are cooking evenly. Once the vegetables are crisp at the edges, remove from the oven.
2. Meanwhile, cook your pasta in salted boiling water per manufacturer's instructions. While the pasta cooks, heat up a large sauté pan over medium heat and add the olive oil and then cherry tomatoes. Let the tomatoes cook for about one minute, and then add the garlic. Add the roasted vegetables, stirring to combine. Add the basil and stir. When the pasta is done, add it to the sauté pan straight from the pot with a slotted spoon. The residual water on the pasta will create a sauce. Stir and finish with balsamic vinegar and salt and pepper to taste.