Roasted Vegetable Pasta

This pasta was another meal that we created from the leftover ingredients of our fondue night and wine country picnic--like I said, we bought way too much. Any vegetables and any type of pasta would work well for this meal. We roasted sweet potatoes, broccoli, mushrooms, onions, garlic, and asparagus in a 400 degree oven for approximately 35 minutes, or until the vegetables were caramelized and golden brown. We made homemade whole wheat pasta, which we tossed with 1/2 cup homemade pesto, 1/4 cup heavy cream, and the roasted vegetables. If you don't have time to make homemade pasta and pesto, this meal will still be fantastic. The only problem is that we ate it al,l and I didn't have any leftovers for lunch.