Roasted Vegetable Pasta

Method

1. Heat oven to 425°F. Toss vegetables with 1 tablespoon olive oil, salt, pepper, and oregano. Roast until browned at the edges.
2. Cook pasta in salted water until just tender. Reserve 1 cup pasta water before draining.
3. Warm remaining oil with garlic in a large skillet just until fragrant. Add pasta and roasted vegetables.
4. Add a splash of pasta water and toss until glossy. Add more water as needed.
5. Finish with lemon and Parmesan if using. Taste and adjust seasoning.

Substitutions

Use any roast-friendly vegetables. For protein, add white beans, chickpeas, chicken, or shrimp.

Storage & reheating

Refrigerate up to 4 days. Reheat with a splash of water in a skillet or microwave covered until hot.