Start by bringing a large pot of salted water to a boil. Add 12 ounces of your favorite short pasta. I usually opt for penne because it holds onto the sauce beautifully. Cook for about 10-12 minutes until it's al dente. Once done, drain the pasta but reserve about a cup of the pasta water. Set this aside; it will help with the sauce later.

While the pasta cooks, preheat your oven to 425°F (220°C). In a large mixing bowl, toss together the zucchini, yellow squash, carrots, red bell pepper, yellow or orange bell pepper, and red onion with a generous drizzle of olive oil.

Season with salt, pepper, dried oregano, and smoked paprika. Spread the veggies on a baking sheet in a single layer. Roast them for about 20 minutes until they’re tender and slightly caramelized. This roasting step adds incredible depth of flavor.

As those colorful veggies roast, take a moment to prepare the garlic. In a skillet, heat a couple of tablespoons of olive oil over medium heat. Add the three minced garlic cloves, stirring until fragrant—about 30 seconds, max. You don’t want burnt garlic!

Once the vegetables are roasted and the garlic is aromatic, combine them in a large mixing bowl. Add the cooked pasta, zest and juice of the lemon, the grated Parmesan cheese, and fresh thyme. If the mixture looks a bit dry, pour in some of the reserved pasta water until you achieve the desired creaminess. Toss everything well to combine.

Finally, fold in the halved grape tomatoes and toasted pine nuts. The tomatoes should be mixed in just before serving, as they remain juicy and fresh. If you're feeling fancy, garnish with more Parmesan cheese and freshly torn basil leaves.