Preheat oven to 425°F (or as high as it will go before your smoke detector goes off)
Chop the veggies. Use that good knife you just bought and the cutting board you like. I like to chunk my veggies for pretty big bites. Plus, they’ll shrink a little in the oven. Also, bigger pieces equals less chopping.
Somewhere in here, start boiling the water for your pasta. Does anyone ever use as much water as indicated on the box? I just fill the pot until it won’t boil over and call it a day. By the way, why does boiling water always take forever?
Put tin foil down on your roasting pan to save yourself some dish time. Spread your chopped veggies over the pan in a single layer.
Drizzle olive oil lightly over the veggies. Shake some salt and pepper on them to your taste. Stir it all around on the pan so they’re lightly coated. You could do this in a bowl, but I do it on the pan, because dishes.
Stick the pan with the veggies in the oven. Set a timer for 10 minutes.
Hopefully by now, the water for your pasta is boiling. Dump the entire box into the pot. Follow the directions on the box.
Has it been 10 minutes? Stir the veggies around a little. Set the timer for 10 minutes again.
Drain the pasta. Add a little olive oil so it doesn’t stick. Transfer to a big bowl and let it hang out.
Take out the veggies. Pour them over the pasta. Mix everything together. Maybe add a little extra salt and pepper for good measure.
If you want to get fancy, grate a hard cheese like asiago over that deliciousness, or sprinkle some sundried tomatoes in there.