Roast Vegetable Pasta

it is a good simple and healthy pasta

3 ripe tomatoes, cut in half lengthways

3 zucchinis, cut in half lengthways

300g pumpkin, cut into 5cm pieces

1 sweet potato, cut into 5cm pieces

Sea salt

Freshly ground black pepper

80ml olive oil

400g spaghetti

1 bunch chives, finely chopped

Shaved parmesan, to serve

1. Preheat your oven to 190C.

2. Place all the vegetables on a baking tray, season and drizzle with olive oil. Place in the oven and allow to roast for 30 minutes or until golden. You can remove the tomatoes after 25 minutes.

3. Place the spaghetti in a large pot of boiling salted water and cook as per packet instructions. Remove from heat and drain. Drizzle a little oil over the pasta to prevent it sticking together.

4. In a large bowl combine the pasta and vegetables, add the chives and season with salt and pepper. Divide over 4 bowls and top with a little shaved parmesan. Serve immediately.