Whole Wheat Pasta Primavera

• 3 carrots, peeled and sliced
• 2 yellow squash, sliced
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 head broccoli, cut into florets & stems chopped
• 1/4 cup olive oil
• salt & freshly ground black pepper
• 1 tablespoon dried Italian seasoning
• 1 tablespoon garlic powder, to taste
• crushed red pepper flakes (optional)
• 1 lb whole wheat pasta
• 15 cherry tomatoes, halved
• 1/2 cup grated parmesan cheese or 1/2 cup romano cheese, plus
• more parmesan cheese or romano cheese, for serving
• fresh basil, shredded (optional)

1. Preheat oven to 450 degrees.
2. In a large bowl, toss all the vegetables (minus the cherry tomatoes) with the olive oil, salt, pepper, italian spices, garlic powder and crushed red pepper, if using.
3. Arrange the vegetables on 2 large baking sheets, making sure they are in an even layer.
4. Bake until carrots are tender, and remaining vegetables begin to brown slightly, and carmelize.
5. It is a good idea to lightly toss the vegetables after about 10 minutes of cooking.
6. Cook pasta according to package directions in boiling salted water.
7. Drain pasta and reserve about 1 cup of the cooking liquid.
8. Toss the pasta and vegetables in a large bowl.
9. Add the cherry tomatoes and any of the reserved cooking liquid is pasta seems dry.
10. Season again with salt and pepper to taste.
11. Sprinkle with grated cheese of your choice and fresh basil leaves.

carrots, yellow squash, onion, yellow bell pepper, red bell pepper, broccoli, olive oil, salt, italian seasoning, garlic, red pepper, whole wheat pasta, tomatoes, parmesan cheese, parmesan cheese, fresh basil

Taken from www.food.com/recipe/whole-wheat-pasta-primavera-114098 (may not work)