Roasted Vegetable Pasta

8 oz.  whole wheat fettuccine or your favorite pasta

2 T. olive oil

1 small eggplant, diced in large pieces

1 small onion, diced in large pieces

2 tomatoes, diced in large pieces

1 small zucchini, diced in large pieces

1 red bell pepper

1 clove garlic, minced (or more if you are like me and love it)

1/4 cup butter, room temp or melted

1 T. fresh lemon juice

1/2 tsp. salt and pepper

1/4 cup freshly grated parmesan

1/2 cup chopped basil

Dice vegetables into one inch pieces and place on a large cookie roll pan (Note: if you use a pan with deeper sides it will steam the produce while it's roasting; which is fine if you like it that way. Otherwise, a shallow pan keeps veggies more firm and crisp.) Toss with olive oil and roast or broil for at least 15 minutes or until skins are evenly blistered and charred, turning as needed. Remove from broiler and set aside.

While vegetables are roasting, boil water for pasta and cook al dente and drain. In the meantime, in another bowl, combine garlic, butter, lemon juice, parmesan, salt, and pepper. 

When vegetables and pasta are done, add to the large bowl with the garlic, butter, and parmesan sauce and toss well. Serve with additional parmesan and basil on top.

Bon appetit!