Return to oven, and roast at 450° until vegetable mixture begins ... if necessary. Add roasted vegetables with their juices to pasta; stir to combine. Taste and season with extra salt if needed.

Pasta. For this recipe, I used rigatoni or mezzi rigatoni (mezzi rigatoni one works great for kids!) because it gives it that restaurant-worthy feel. However, use your favorite one!

Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.

Roasted red pepper hummus is a delicious twist on the classic dip. Blend chickpeas, tahini, lemon juice, garlic, and roasted ...

Dive into a rainbow veggie salad that celebrates spring's bounty. This colorful bowl of crunchy vegetables is the perfect way ...