Pasta with Roasted Vegetables (serves 10)

½ cup olive oil
1 lb. mushrooms, quartered
1 pint grape tomatoes
2 lbs. asparagus or zucchini, cut on the diagonal (I do 1 lb. each)
1 onion—thickly sliced
1 tsp. salt (preferably coarse)
cheese of your choice (I used about ¾ cup. parmesan)
1/3 cup chopped parsley
1/3 cup chopped basil
1/3 cup toasted almonds or pinenuts
¼ cup sundried tomatoes, optional
1 12 oz. bag linguini

Preheat oven to 400 degrees. Toss vegetables with most of the olive oil (I put
the vegetables and olive oil in a ziplock), reserving 2 TBSP. Place vegetables
in a single layer using as many oven proof dishes as necessary (I squished onto
two large cookie sheets with edges). Sprinkle vegetables with ½ tsp. salt.
Bake for 15 min. In the meantime make pasta as package directs. Toss hot
pasta with roasted vegetables and all their juices, the herbs, the remaining
olive oil, the cheese, and salt and pepper. Enjoy!
submitted by: Sherie Christensen