Pasta with Roasted Garden Vegetables

Pasta with Roasted Garden Vegetables

Course :	Italian
From:	HungryMonster.com
Serves:	6

Ingredients:

1	medium	red and green bell peppers and yellow -- 1/2 inch strips
2	medium	red onions -- sliced 1/2 inch thicke
2	medium	yellow squash -- sliced 1/2 inch thick
1	small	eggplant -- chunked 1 inch
6	large	garlic cloves -- halved
3	tablespoons	extra virgin olive oil
1/4	cup	Italian parsley -- finely chopped
1	teaspoon	dried thyme
1	teaspoon	salt and pepper
1	pound	pasta -- (penne, radiatore or other)
1/3	cup	parmesan cheese -- grated

Preparation:

Preheat oven to 400F. Divide vegetables and garlic between 2 large, flat roasting pans or cookie sheets, spreading evenly. Add olive oil (1.5 tablespoons per pan) and toss veggies to coat evenly. Sprinkle wi/ parsley and thyme. Bake, stirring frequently, until browned and tender, about 40 minutes. Season w/salt and pepper. Meanwhile, cook pasta. Ladle out 1/2 cup of pasta liquid and reserve. Drain pasta. Toss with the vegetable, reserved cooking liquid and Parmesan cheese. Sprinkle w/ additional Parmesan, if desired.