2 medium zucchini, cut into 2 - by - ½ - inch pieces
6 medium carrots, peeled and cut into 2 - by - ½ - inch pieces
1 large red bell pepper, quartered, seeded and cut into ½ - inch strips
2 tablespoons flavorful olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 large garlic cloves, unpeeled
8 ounces penne or other small pasta shape, preferably whole-wheat
1 (14.5-ounce) can petite dice tomatoes
4 ounces Cabot Vermont Sharp Cheddar, grated (about 1 cup)
PREHEAT oven to 450°F.
TOSS together vegetables, in large bowl, (you should have about 9 cups total), olive oil, salt and pepper. Spread out evenly on two baking sheets (lined with foil if nonstick) or in shallow baking dishes or roasting pan. Tuck garlic cloves into one corner.
ROAST on middle rack for 12 minutes. Stir, redistribute, then roast for 10-15 minutes longer or until vegetables are well browned and tender.
SET garlic cloves aside to cool slightly.
BRING large pot of salted water to boil; add pasta and cook until al dente according to package directions. Drain in colander.
SQUEEZE soft pulp from each garlic clove, when cool enough to handle, into pot you cooked pasta in, discarding skins. Add tomatoes with juice and stir over medium heat until reduced and blended. Set half of vegetable mixture aside for Lentil-Veggie Soup with Cheddar Croutons. Scrape remainder into tomatoes.
ADD pasta and stir until hot and well mixed. Mix in cheese until melted, saving a little to sprinkle on top.
SERVE in bowls and enjoy.