Roasted Vegetable Pasta Primavera

1.Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2.In a large bowl, toss the zucchini, yellow squash, red and yellow bell peppers, red onion, cherry tomatoes, and broccoli with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

3.Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

4.While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.

5.In a large skillet over medium heat, add 1 tablespoon olive oil. Add the minced garlic and red pepper flakes (if using), sautéing for 1 minute until fragrant but not browned.

6.Add the roasted vegetables to the skillet and toss gently. Add the cooked pasta, reserved pasta water, Parmesan cheese, lemon zest, and lemon juice. Toss everything together until well combined and heated through. Season with remaining salt and pepper to taste.

7.Remove from heat and stir in the fresh basil and parsley. Drizzle with a little more olive oil if desired.

8.Serve immediately, garnished with extra Parmesan cheese and fresh herbs.