NO OIL-Roasted Veggie Pasta

Cook the pasta according to the package directions. Drain and pour back into the pot.

Preheat oven to 425°F.

Grab two large silicone or other non-stick baking sheets.

In a large bowl, combine red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together.

Spread out on the baking sheets and roast for 20 minutes.

Take them out, add the thyme, garlic, and lemon juice, stir, and roast until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.

Add the roasted veggies to the cooked pasta, pour in the balsamic vinegar, pepper flakes, a pinch of salt and black pepper, and stir.

Taste and add more garlic, vinegar, lemon juice, and/or thyme as desired.

Serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice if desired.