Notta Pasta Primavera

1 medium onion, sliced
3 medium zucchini, cubed
3 medium summer squash, cubed
1 medium red bell pepper
1 medium yellow or orange bell pepper
1 small package of radishes, halved
3 baby eggplants, cubed
1 pod garlic
1/4 cup extra virgin olive oil
16 oz notta pasta rice fettuccine noodles
8 cups raw spinach
salt and pepper to taste

To make a little creamier add about 2 tbsp half and half. Also experiment with different veggies. These are the ones i had on hand.

Preheat oven to 300. Place extra virgin olive oil into large oven proof skillet Cut whole pod of garlic in half and place cut side down garlic into same skillet. Roast in oven approximately minutes or until garlic is lightly browned and aromatic. Meanwhile cut up veggies and place in mixing bowl. When garlic infused oil is done, remove garlic and add veggies, salt, and pepper to taste. After taking evoo and garlic out of oven, raise the temperature to 400 degrees. Roast veggies until tender approximately 40 minutes, stirring halfway through. After stirring, at midway point, put water on to boil. Add pasta, spinach, and salt to taste to the boiling water and cook until tender about 5-6 minutes. Drain, reserving about 2 cups of cooking liquid.
When veggies are done, add drained pasta, spinach, roasted garlic and pasta liquid. Stir until creamy. Serve immediately

Serving Size: Makes 8 servings