Step 1

Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.

Step 2

In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.

Step 3

Roast for 20 minutes or until the vegetables are tender and lightly golden brown.

Step 4

Cook pasta according to package directions. Drain.

Step 5

In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.

Step 6

Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.

Step 7

Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.

Step 8

Add the hot pasta to the sauce, stirring to combine. Then gently stir in the vegetables and Parmesan cheese. Taste for salt and pepper, and serve.