Roasted Fresh Garden Vegetable Spaghetti

Because this was made with veggies that came from my garden and because your garden is different than mine everytime we make it it's a little bit different depending on what's ready on any particular day. Experiment!

Today I used:

a handful of green beans, julienned
1/2 - 1 small onion, sliced
1 small zucchini, halved and sliced
1/2 red pepper, sliced
4-5 cloves garlic, finely chopped
5 plum tomatoes, quartered
2 beefsteak tomatoes, cut into wedges
3 tbsps olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper

1 lb spaghetti
Reserve 1 cup pasta water
1/4 cup lemon juice
1/4 cup white wine
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp fennel seed
1/4 cup chopped spinach
1-2 tbsps fresh chopped basil

In a large bowl mix the veggies with olive oil, sugar, salt and pepper.

Spread out on a lined baking sheet and roast in a 400 F oven for 15 minutes.

Remove to a pot and mix with lemon juice, white wine, oregano, thyme, fennel seed, spinach and basil. Return to the warm oven ( turn it off now ) while the pasta cooks. Reserve some pasta water. Toss the roasted veggies with the pasta, adding pasta water only if needed, a little at a time.

And, of course, serve with lots of parmesan cheese.