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1
Preheat the oven to 425 degrees and line a sheet pan with foil.
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2
Begin by washing and cutting the vegetables.
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3
Cut a squash in half, scoop out seeds, and dice into 3/4 inch chunks.
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4
I find it easier to remove the skin after dicing, so just dice the squash and then cut the thin slice of skin off.
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5
Cut the zucchini into similar sized chunks.
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6
Slice the top off the head of garlic so the individual cloves are exposed.
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7
Lay out the zucchini and squash on the pan, drizzle with olive oil, generously salt and pepper, and sprinkle chopped rosemary over the pan.
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8
Use your hands to toss the mixture together, coating vegetables with oil.
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9
For the garlic, drizzle oil over the top, salt and pepper, and wrap in foil and place in one corner of the sheet pan.
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10
Put pan into the oven for 20-25 minutes, or until vegetables are golden and soft.
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11
If the garlic isnt soft yet, you can return it to the oven for another 5-10 minutes.
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12
While vegetables are roasting, boil salted water for pasta, cube the mozzarella into small pieces and grate the Parmesan.
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13
Cook pasta and drain, put into a large bowl, add the roasted vegetables and squeeze the garlic cloves out of the head of garlic.
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14
Add the cheeses and toss everything to combine, salt and pepper more if needed.
