Pasta D'Estate

• 2 cloves garlic, minced
• 1/4 cup olive oil, divided
• 1/2 cup (loosely packed) fresh basil leaves, thinly sliced
• 1 pint cherry tomatoes, halved
• 2 small zucchini, cut into 2-inch cubes
• 1 head of broccoli, stem removed (save it for something else) and cut into small florets
• 1 large onion, thinly sliced
• salt and freshly ground pepper
• 12 ounces spaghetti or linguine
• 1/2 cup crumbled feta (plus a little more to taste

1. At least 2 hours before dinner combine the garlic, 2 Tbs. olive oil, basil leaves and halved cherry tomatoes in a large bowl. Cover, and set this aside and let it hang out.
2. When you get close to dinner time, preheat your oven to 450F. On a large, rimmed baking sheet, toss the zucchini, broccoli, and onion with the remaining olive oil and sprinkle with salt and pepper. Roast this in the oven, stirring occasionally, until softened and browned (mine takes around 20 minutes).
3. In the meantime, bring a large pot of salted water to a boil. Cook your pasta until al dente and drain (reserve a little pasta water - about a quarter cup, just in case, but I usually find I don't use it).
4. Add the pasta to the bowl with the tomato mixture, scrape the roasted vegetables along with any oil and browned bits on the pan on top of the pasta and gently toss everything together (if it's looking dry, toss in that bit of pasta water, but mine usually has plenty of wonderfully flavored oil to make the sauce). Then, sprinkle in the feta and toss it a bit more, until everything is just mixed. Taste, and season with more salt and pepper to taste. Serve warm.

garlic, olive oil, fresh basil, cherry tomatoes, zucchini, broccoli, onion, salt, linguine, crumbled feta

Taken from food52.com/recipes/14017-pasta-d-estate (may not work)