Rotelli w/Roasted Vegetables

I came across this recipe from Giada DeLaurentis for Pasta Primavera. What I liked about it was that she roasted the vegetables and there was no cream added which is usually in Pasta Primavera-this was a lighter, less caloric version, chock full of vegetables! I added mushrooms and asparagus to the vegetable medley and used Trader Joe's gluten free quinoa rotelli pasta. You can use any mixture of vegetables you like, just be sure to cut them all about the same size so they cook evenly.
Great recipe-easy, healthy and tasty!

Rotelli w/Roasted Vegetables

3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow pepper, cut into thin strips
1 red pepper, cut into thin strips
1 orange pepper, cut into thin strips
1 pound mushrooms
1 pound asparagus, woody ends removed
1 tbsp dried Italian seasoning
1/4 cup Olive Oil
Salt /Pepper
1 pound Gluten free Rotelli Pasta
10 cherry or grape tomatoes, cut in halves
1/2 cup grated Parmesan Cheese
1 cup reserved cooking water

Preheat oven to 450 degrees F.
Spread all of the vegetables on 2 large cookie sheets. Add the salt, pepper, Italian seasoning and toss with olive oil. (I used a mister bottle for the olive oil-you use less and it is evenly distributed). Bake for 10 minutes, stir and then for an additional 10 minutes until carrots are tender.
Cook pasta until al dente. Drain, reserving 1 cup of the cooking water. Toss pasta, vegetables, parmesan cheese and reserved water. Printable Recipe