mediterranean vegetable pasta

This dish satisfies my pasta cravings and about 3 servings of vegetables at the same time! Roasting vegetables in the oven is an incredibly easy way to cook them, the trick is to start the heartiest vegetables first, adding more delicate ingredients every 5 minutes so they all finish cooking at the same time.

Serves 4

1/2 lb spaghetti, linguini, or fettuccini
1/2 head broccoli, cut into bite-sized florets
1/2 head cauliflower, cut into bite-sized florets
1/2 bag baby carrots, cut in half
1/2 onion, cut into bite-sized pieces
4-0z sliced cremini mushrooms (half package)
1 clove garlic, minced
1 can diced tomatoes
1/2 cup parmesan
red pepper flakes

Heat oven to 375 degrees. Spread carrots, mushrooms, and onions on a large baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast for 5 minutes. Add broccoli, cauliflower, and garlic to pan and toss with carrots and onions. Drizzle again with olive oil and season with salt and pepper. Add back to oven and roast for another 10 minutes or until lightly browned and tender. While vegetables roast, cook pasta according to package directions. After draining, return pasta to pan (no heat) and add tomatoes and roasted vegetables. Toss to combine and top with parmesan cheese.