1. Preheat the oven to 400^o F.

2. Toss the zucchini, squash, bell pepper, carrot, broccoli, and tomatoes with 3 tablespoons olive oil and 1 teaspoon of salt in a large bowl to coat. Scatter the vegetables onto a baking sheet and roast for 30 minutes, or until easily pierced with a fork. Remove from oven and set aside.

3. While vegetables roast, bring a pot of well-salted water to boil. Cook pasta for 5 minutes. (Note: This is less time than the package directions; the pasta will continue to cook when added to the sauce.) Drain the pasta, reserving 1 1/2 cups of pasta water for the sauce.

4. In a large, high-sided sauté pan, heat remaining 3 tablespoons olive oil over medium-high heat, add the shallot and sauté for 1-2 minutes, then add the garlic and sauté for 30 seconds to one minute, stirring constantly with a wooden spoon, until garlic is lightly golden, then remove from heat. Use caution to avoid burning the garlic!

5. Stir the red pepper flakes into the pan, then add the reserved pasta water and parsley and return to heat. Taste and add salt if needed, then bring to a boil. Once boiling immediately reduce to a simmer, stir in the cooked pasta, tossing to coat with the sauce, and cook for 1 minute. Remove from heat and add ½ of the cheese and the roasted vegetables. Toss to mix and serve immediately.

6. Top each serving with extra cheese, garnish with parsley, and serve with a squeeze of lemon.