Pasta with Roasted Garden Vegetables

· 3 bell peppers (red, yellow or green), quartered, seeded and cut into 1/2-inch/1-cm strips

· 2 red onions, cut into 1/2-inch/1-cm chunks

· 2 yellow or zucchini squash, halved lengthwise and cut into 1/2-inch/1-cm slices

· 1/3 cup/80 ml Watkins Garlic-Parsley Grapeseed Oil

· 2 tsp/10 mL Watkins Italian Seasoning

· 1/2 tsp/2.5 ml Watkins Thyme

· Salt and Watkins Black Pepper, to taste

· 12 oz/340 g bow tie, penne pasta, etc cooked per package directions

· 2 tbsp/30 ml Parmesan cheese

Preheat oven to 400 F/205 C. Spread vegetables in large roasting pan, add Grapeseed Oil; toss to coat. Bake, turning often, until crisp-tender, 20 to 25 minutes. Add Italian Seasoning, Thyme, salt and Pepper.

Ladle out 1/2 cup/125 ml of the pasta cooking water and reserve; drain pasta. In serving bowl, toss pasta with half the vegetables, cooking liquid and cheese. Spoon remaining vegetables on top. If desired, pass with additional Parmesan cheese.