Roasted Vegetable Pasta

This was seriously good. The veggies are awesome. It's really hard not to just eat them straight off the pan, which of course I was doing and actually so was John. If just veggies would have filled us all up then I would have eaten them alone, but we all still would have been hungry. Also I am upping the amounts of veggies because it wasn't enough. So this would be a great side with no pasta.

I cut all the veggies to be roughly the same size so they cooked evenly - I'll do my best to explain.

1 head cauliflower, chopped into smaller florets
3 sweet potatoes, about 1-inch dice
1 onion - halved, then each half cut into 6 and pulled apart
4 carrots, peeled, cut on the bias into disks about 1/2"-inch thick(carrots take the longest to cook, so make sure they are not too thick)
2 yellow squash (or zucchini), cut into 1-inch pieces
2 cloves garlic, smashed
1/2 box pasta (I used whole grain rotini)
parmesan cheese, shredded

Preheat oven to 425* (400* convection)
Cut up all your veggies and mix together on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 25-30 minutes.

Bring a pot of salted water to a boil. Add pasta and cook according to time on box. Drain and reserve of the pasta water.

Return pasta to pot; add roasted veggies, parmesan cheese and a little pasta water.