Preheat the oven to 450 degrees.

In a large bowl, toss together the chopped vegetables with olive oil, Italian herbs, salt and pepper.

Spread them out on a foil lined baking sheet and roast for 20 minutes, turning halfway through.

While the veggies cook, start a large pot of water to boil. Add a heaping Tablespoon of salt to the water. Cook the pasta according to package directions then drain, being sure to reserve a cup of the hot pasta water.

Toss the cooked pasta with shredded Parmesan cheese and all the veggies (along with any remaining oil and seasonings from the pan). Add small splashes of the hot pasta water to melt the cheese and coat the noodles. Add the juice of half a lemon, taste, and add the juice of the other half if it needs more. Serve with additional Parmesan cheese and fresh basil.