Roasted Vegetable Pasta

Ingredients:
1 (16 ounce) package farfalle (bowtie) pasta
Olive oil
4 cloves chopped garlic
1 large red onion
1 pound portobello mushrooms
2 red bell peppers
1 large zucchini
1 pound asparagus
1/2 cup balsamic vinegar
Fresh shredded Parmesan cheese
Salt and black pepper to taste

Method:
1: Preheat oven to 450* F

2: Wash and chop all vegetables so that they are all about the same size. I like the size to be about 3/4 of an inch. Having the vegetables the same size is VERY important because everything will roast together.

3: Place all your vegetables together in a large bowl and coat with olive oil and chopped garlic. You want the pieces covered well with oil, but not dripping!

4: Spread your vegetable mixture out on baking sheets so that everything is in a single layer. The veg can be touching, just not piled on top of each other. Two standard baking sheets were sufficient for mine.

5: Roast in the oven for about 20 minutes. Check frequently. You're looking for your vegetables to be tender but not mushed and slightly browned. It might take as little as 15 minutes or as much as 25... checking is key.

6: While the vegetables are roasting, prepare the pasta according to package directions.

7: Toss the roasted vegetables with the pasta, including some of the olive oil from your baking sheets that is leftover from roasting... this makes up part of the dressing for the dish.

8: Add the balsamic vinegar, salt and pepper to taste and toss gently again.

9: Serve immediately with a generous sprinkle of Parmesan cheese.

Serves 6