1/2tablespoondried Italian herbs or herbes de Provence
2garlic clovesminced
1/2poundspaghetti
10cherry tomatoeshalved
1/2cupgrated Parmesan
6leavesfresh basiltorn
Optional:
add 1 lb. cooked meat, seafood, turkey sausage or chicken, cut into bite-sized chunks
Instructions
Preheat the oven to 425 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes. Add garlic and cook 10 minutes more (20 minutes total).
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, 8-10 minutes. Drain and return to pot.
Toss the spaghetti with the vegetables in a large bowl to combine. Toss with the cherry tomatoes. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and basil. If desired, top with cooked meat (suggestions above). Serve immediately.