Roasted Veggie Pasta Primavera

This was a lazy week for the family. My husband, a teacher, had two in service days, followed by a four day weekend. I tried to keep the meals simple, but also wanted to try something new.I added a different twist to an old favorite, Pasta Primavera. Instead of just sautéing the veggies or steaming them, I roasted the veggies and added butternut squash for a nice change. The result: simple, yet nutritional and yummy. Enjoy!

Pasta Primavera(Serves 4)
1/2 -3/4 box of Spaghetti Rigatti or Angel Hair Pasta
2 cloves garlic, sliced thin
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 butternut squash, seeded and peeled(use an apple peeler), then cubed
3 TBSP olive oil (2 for sautéing garlic, one for tossing veggies prior to roasting)
1 TBSP Kosher salt
1 TSP pepper
1 TSP parsley
1 TSP onion powder

Prepare and chop veggies. Take all veggies, excluding garlic, and toss with seasoning and 1 TBSP olive oil. Spread out on baking sheet and roast at 375 for 25 minutes or until fork tender. While roasting veggies, boil water and cook pasta. Drain when complete. Heat 2 TBSP olive oil and add garlic. When veggies are done, add mixture to pan and coat. Add pasta and combine all ingredients. Enjoy!