Pasta and roasted veggies

Directions

1. Set oven to 375 and place rack in middle
2. get your pot of water ready for the pasta
3. place non-stick foil on a cookie sheet
4. wash the romas, cut in half and place on foiled cookie sheet
5. chop the garlic and place on a separate small sheet of foil, pour olive oil over the garlic with a sprinkle of the ground pepper and fold foil to cover the garlic
6. chop the purple onion and place on foiled cookie sheet
7. cut off the hard end of the asparagus off and place the edible chopped asparagus on the foiled cookie sheet
8. pour olive oil and sprinkle the kosher salt and ground pepper over each pile and using hands toss each pile to evenly coat
9. place the cookie sheet in oven and roast for 30-35 minutes, checking every 10 minutes or so and stirring to ensure even roasting
10. about 10 minutes into roasting begin boiling the water for the pasta and boil to al dente
11. remove the cookie sheet from the oven and mince the roasted romas
12. place the al dente pasta and all the roasted veggies into a large mixing bowl and mix (pour the juices on the foil into the bowl too)
13. make two or three laps of the mixing bowl with balsamic vinegar and mix
14. Mangia