Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and fresh herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the asparagus is tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the Tuscanella Villa Extra Virgin Olive Oil. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough Tusacanella Villa Extra Virgin olive oil to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Pecorino Romano and serve immediately.

Ingredients

1 cup chopped mushrooms

1 cup chopped asparagus

2 cloves fresh garlic

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup Tuscanella Extra virgin olive oil

Sea salt and freshly ground black pepper

Fresh Italian parsley or basil

2 pound gluten free or whole wheat pasta

15 cherry tomatoes, halved

1/2 cup grated Pecorino Romano cheese