Roasted Veggie Pasta with Feta Cheese

On a large rimmed baking sheet just large enought to hold the vegetables in on layer, toss the peppers and tomatoes with the olive oil, ½ teaspoon salt and freshly ground pepper to taste.

Roast in the oven 15 minutes. Add the zucchini, red onion, garlic, thyme and red pepper and stir around to mix. Continue roasting 10-12 minutes, until the edges of the peppers are brown and the onions are softened.

While the vegetables are in the oven, cook the pasta in a large pot of boiling salted water until al dente. Scoop out and reserve ¼ cup of the cooking water before draining.

When the vegetables are done, pour the reserved pasta water over the vegetables, scraping the bottom of the sheet pan to release any crusty bits into the sauce. Taste and season with more salt and pepper to taste, if needed.

Transfer the pasta to a serving bowl. Tip the roasted vegetables and the pan sauce over the pasta and toss. Crumble the feta cheese over the pasta, sprinkle with the parsley and serve.