End Of Summer Pasta Salad

• 4 cloves garlic, coarsely chopped
• 2 medium zucchini, cut in large julienned strips
• 2 medium yellow squash, cut in large julienned strips
• 1/2 yellow bell pepper, cut in strips
• 1/2 red bell pepper, cut in strips
• 1/2 green bell pepper, cut in strips
• 1 medium red onion, cut in eighths
• 1 pound fresh asparagus., tough ends broken off and cut in half
• 1 8 oz package sliced mushrooms
• 6 roma tomatoes, seeded and coarse chopped
• 1/4 cup fresh basil, coarse chopped (extra for garnish)
• salt and pepper to taste
• 1 pound bow tie pasta, cooked according to package directions
• 1/4 cup fresh grated parmesan cheese (extra for garnish)

1. preheat oven 375 degrees
2. In large roasting pan, pour olive oil. Add garlic. Place roasting pan in preheated oven. Roast garlic for 10 minutes or until starts to turn golden brown. Add all vegetables to roasting pan and roast, stirring every 10 minutes until vegetables are fork tender. Add basil, salt and pepper. Stir well, incorporating basil throughout vegetable mixture. Remove from oven, sprinkle with parmesan cheese. Toss to evenly distribute. In large serving bowl, place prepared pasta. Top with vegetable mixture. Sprinkle with additional parmesan cheese. Garnish with large bunch of basil leaves.

garlic, zucchini, yellow squash, yellow bell pepper, red bell pepper, green bell pepper, red onion, fresh asparagus, mushrooms, roma tomatoes, fresh basil, salt, pasta, fresh grated parmesan cheese

Taken from www.epicurious.com/recipes/member/views/end-of-summer-pasta-salad-1200020 (may not work)