Pre-heat the oven to 425 degrees F.

Place the zucchini, bell pepper and cauliflower on a large baking sheet. Drizzle with the olive oil and sprinkle on the salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss to combine and coat the veggies.

Spread in an even layer and roast for 30-40 minutes, flipping halfway. I like my veggies to get a little crispy around the edges but feel free to roast for a little less time.

Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once done, reserve 1 cup of the pasta water and drain the rest.

Melt the butter in a large skillet over medium heat. Once it’s fully melted, add in the garlic and sauté, stirring often, for 2 minutes. Be sure not to let the garlic burn!

Lower the heat to LOW and add in the noodles. Cook for 1 more minute, tossing the noodles in the garlic butter. Add in just enough of the reserved pasta water as need for desired consistency. Season with salt and pepper.

Serve the noodles with the optional veggies, parmesan and herbs. ENJOY!

Veggies: you can use whatever veggies you would like! I often throw other things in based on seasonality and what I happen to have in the fridge that week.

Spices: use whatever you would like! The combo listed above is a favorite of mine but I’ve used curry spices before as well as taco seasoning.