Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 medium (200g) zucchini, sliced into half-moons
  • 1 large (150g) red bell pepper, diced into 1-inch chunks
  • 1 medium (100g) red onion, cut into wedges
  • 1 cup (120g) cherry tomatoes, whole
  • 1 cup (150g) carrots, sliced into rounds
  • 4 cloves (20g) garlic, smashed but whole
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb (450g) penne or fusilli pasta
  • 1 tbsp salt
  • 1/2 cup reserved pasta cooking water
  • 1/2 cup (50g) freshly grated parmesan cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. On a large sheet pan, toss the zucchini, bell pepper, onion, tomatoes, carrots, and smashed garlic with 3 tbsp of olive oil, oregano, salt, and pepper.
  3. Spread the vegetables in a single layer to ensure roasting rather than steaming. Roast for 20–25 minutes until onions are mahogany-colored and tomatoes have burst.
  4. While vegetables roast, bring a large pot of heavily salted water to a boil and cook the pasta until al dente.
  5. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.
  6. Combine the cooked pasta and roasted vegetables in a large bowl or the pot. Stir in the reserved pasta water, grated parmesan, chopped parsley, lemon juice, and the remaining 2 tbsp of olive oil.
  7. Toss thoroughly until the starch-based emulsion creates a velvety glaze coating the pasta.