Roasted Vegetable Spaghetti

• 1 pint Grape Tomatoes
• 2 cups Frozen Green Beans, Thawed
• 1 whole Green Bell Pepper, Sliced Into Strips
• 2 cups Yellow Squash, Sliced Into Half Moons
• 1/2 cups Olive Oil, Divided
• 1/2 cups Parmesan Cheese
• 1 Tablespoon Oregano
• 1/2 pounds Spaghetti Noodles
• 1 whole Lemon
• 1 clove Garlic
• Salt And Pepper, to taste

1. Preheat oven to 425F. Coat vegetables in olive oil - about 3-4 Tablespoons or until they are evenly coated. Toss in the parmesan, oregano, salt and pepper. Make sure the vegetables are coated evenly. Roast in oven for about twenty minutes, stirring occasionally. The grape tomatoes will burst, but that's a good thing!
2. While the vegetables are in the oven, cook 1/2 pound of spaghetti pasta according to the package instructions for al dente. Then drain it and set aside.
3. Zest and juice your lemon. Add the zest, juice, 1/4 Cup olive oil and garlic into your food processor and process until smooth(again, you can substitute garlic powder here). If you're substituting the garlic powder for the clove of garlic, then you actually wouldn't need a food processor, just something to shake the lemon juice and olive oil together. Add salt and pepper to taste. Process until garlic cloves are minced and the dressing is well combined.
4. Coat spaghetti with dressing before adding the roasted vegetables. Toss gently to distribute vegetables.
5. For something extra special, try sprinkling the top with feta cheese!

grape tomatoes, green beans, green bell pepper, yellow squash, olive oil, parmesan cheese, oregano, noodles, lemon, clove garlic, salt

Taken from tastykitchen.com/recipes/salads/roasted-vegetable-spaghetti/ (may not work)