Shells with Roasted Vegetables

1 pound of medium whole wheat pasta shells
1 red onion, cut into chunks
8 white button, sliced
3 carrots, diced into small chunks
2 small zucchini, sliced into fourths then diced
1 small butternut squash, seeded and diced
4 cloves of garlic, chopped
3 Tbls of light extra virgin olive oil
1 red bell pepper, sliced
2 Tbls of fresh thyme, chopped
2 Tbls of fresh sage, chopped
1 tsp of salt
1 tsp of fresh ground black pepper
3 Tbls of fresh basil, chopped

PREPARATION
Preheat the oven to 400 degrees.
Place the onions, mushrooms, carrots, zucchini, squash and garlic in a large bowl.
Add the olive oil and coat the vegetables thoroughly.
Add the thyme and sage and season with salt and pepper.
Place the vegetable mixture in one layer onto a baking sheet.
Roast for 30 to 40 minutes tossing a few times until the vegetables are golden and tender.
Meanwhile in a large pot of boiling salted water, cook the pasta until al dente. Around 10 to 12 minutes.
Drain the pasta and mix together with the vegetables and fresh basil.

Serves 4 people

http://www.great-chicago-italian-recipes.com/roasted_vegetables.html