Step 1

Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper.

Step 2

Wash vegetables well. Dry and cut into bite size pieces, about 1/2".

Step 3

Separate veggies between two pans and sprinkle with salt and pepper. Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes. Once your vegetables start to brown around the edges they are done.

Step 4

Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain. Pour pasta into a large serving bowl, add hot roasted vegetables on top.

Step 5

Drizzle 1/4 cup olive oil over the top and add garlic and 1 cup cheese. Toss well to combine. Sprinkle top with Parmesan cheese and serve.