Easy Whole Wheat Pasta with Roasted Garden Vegetables

Preheat oven to 400°F (200°C).

On a large baking sheet, toss 1 red bell pepper (cored and chopped into 1-inch pieces), 1 yellow bell pepper (cored and chopped into 1-inch pieces), 1 medium zucchini (trimmed and chopped into 1-inch pieces), 1 pint cherry tomatoes, and 3 cloves garlic (minced) with 3 tablespoons olive oil, ½ teaspoon dried oregano, ¼ teaspoon salt, and ⅛ teaspoon black pepper until evenly coated; spread in a single layer.

Roast vegetables in the preheated oven for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized.

While vegetables roast, bring a large pot of salted water to a boil. Add 1 pound whole wheat pasta and cook until al dente according to package directions, reserving ½ cup pasta water before draining.

Drain pasta and return to the pot or a large bowl. Add the roasted vegetables and any juices from the baking sheet.

Stir in ¼ cup grated Parmesan cheese and, if needed, 1–2 tablespoons reserved pasta water to create a light sauce; toss gently to combine.

Divide among plates and serve immediately with extra Parmesan and fresh basil leaves for garnish (optional).