Skinny Pasta with Roasted Vegetables

Preheat the oven to 400°F (205°C).

Line a large baking sheet with parchment paper.

Chop 1 red bell pepper and 1 zucchini into bite-sized pieces; thinly slice 0.5 red onion.

On the prepared baking sheet, toss the red bell pepper, zucchini, 1 cup broccoli florets, 1 pint cherry tomatoes, and sliced red onion with 2 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon dried Italian seasoning, 0.5 teaspoon salt, and 0.25 teaspoon black pepper; spread in a single layer.

Roast the vegetables for 20–25 minutes, until tender and slightly caramelized.

Meanwhile, bring a large pot of salted water to a rolling boil and cook 12 ounces whole wheat spaghetti until al dente, according to package directions; reserve 0.5 cup pasta cooking water before draining.

Drain the spaghetti and transfer it to a large bowl.

Add the roasted vegetables to the bowl with the spaghetti.

Squeeze the juice of 1 fresh lemon over the pasta and vegetables and toss gently; add 1–2 tablespoons reserved pasta water if the mixture seems dry.

Taste and adjust seasoning as needed.

Serve immediately, garnished with chopped fresh basil or parsley (optional).