Roasted Zucchini and Summer Squash with Pasta

from Kathy Slade, Groundwork Lawrence CSA Member

Note: we don't measure anything, just go by taste. If we like something,
we add more. If we don't like something, we leave it out or substitute
in something we do like. So if you don't like or do not have fresh
herbs, leave them out or substitute in something you do like. I bet that
rosemary would be really good.

zucchini, washed and cut in chunks
summer squash, washed and cut in chucks
red onion, peeled and cut in chunks
sliced garlic
fresh herbs (thyme, sage are what we had)
olive oil
salt, adobo, pepper... etc.
pasta -- rotini would be perfect
goat cheese

In a large roasting pan, pour in some olive oil. Mix in the squashes, onion, garlic, and herbs. Add the salt, adobo, pepper to taste. Roast veggies, stirring occasionally.

Get a pot of water boiling and cook the pasta according to package directions and drain. When the vegetables are done, mix with the pasta and stir in the cheese.