Pasta with Roasted Vegetables

Ingredients

• 1 medium onion
• 1 small summer squash, or ½ medium winter squash
• 1 handful mushrooms
• 1 small head cauliflower
• ¼ cup canola oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• Non-stick cooking spray
• 1 (16-ounce) package whole wheat pasta

Optional Ingredients

• 1½ cups grated Parmesan or Romano cheese
• ¼ cup torn fresh basil or parsley leaves

Materials

• Baking sheet
• Colander
• Cutting board
• Large pot
• Large skillet
• Measuring cups
• Measuring spoons
• Medium bowl
• Sharp knife

Instructions

1. Preheat the oven to 375°F.
2. Rinse and peel onion. Rinse squash, mushrooms, and cauliflower. Chop vegetables into bite-size pieces, all equal size.
3. In a medium bowl, add oil, salt, pepper, and cut veggies. Stir until veggies are well coated.
4. Spray a baking sheet with non-stick cooking spray. Spread veggies on the baking sheet in a single layer. Bake until veggies are browned at the edges, about 30–35 minutes.
5. During last 10 minutes of baking time, cook pasta following package directions. Reserve ½ cup of pasta water. Drain pasta.
6. In a large skillet, add veggies and drained pasta. Heat over medium heat for 2–3 minutes. Stir frequently. Add some of the reserved pasta water to moisten and make a sauce.
7. Transfer mixture to a serving bowl. If using grated cheese and fresh herbs, add now. Serve hot.