Roasted Vegetable Pasta

I came up with this a few years back and I remember thinking roasting vegetables is genius!  You can roast almost every vegetable and the flavor can not be matched.  If I have it on hand I will also throw some Italian sausage or roasted chicken in with it.  If not, lots of veggies is all you need.  Just remember that it may seem like a lot of veggies but once they roast/ cook down in the oven you will wind up with half of what you started with.  If you do use italian sausage to toss in with it, I like to poke holes in it and boil it first to get all the grease out, then pan saute it until nice and brown.

Roasted Vegetable Pasta
1 bunch Asparagus
1 yellow pepper
1 red pepper
1 green pepper
1 orange pepper
1 large sweet onion
8-10  mushrooms
1 zucchini
3-4 roma tomatoes
1 Tbsp Italian seasoning
1 Tsp kosher salt
1 Tbsp olive oil
8 oz. whole grain thin spaghetti

1. Preheat oven to 475 degrees
2. Boil your pasta in salted water until cooked, drain and set aside
3. Slice all vegetables to desired thinness or thickness you like
4. Toss in large bowl with enough olive oil to coat and your seasoning
5. spread out on foil lined pan
6. Bake for 20-30 minutes, stirring the veggies around the pan after 15 minutes.
7. Once done, toss with the pasta and enjoy.