Preheat the oven to 425 degrees.

On a large baking sheet add the tomatoes, chopped zucchini, red bell pepper, onion and whole garlic cloves. Drizzle with olive oil to cover and then season with salt, pepper, onion powder and garlic powder. Mix to make sure everything is coated. Roast for about 30 minutes, or until lightly golden.

Meanwhile, boil some water, heavily salt and add the small pasta (I’m using Anelli Siciliani) but you can use any small pasta shape of your choice. Cook until desired tenderness and drain, reserving a cup of the pasta water for later. I like to drizzle with a little bit of olive oil and stir so it doesn’t stick together.

Once the vegetables are nice and roasted, add to a blender with the pasta water and torn basil. Blend until smooth and then add vegetable or chicken stock until you reach your desired consistency. I like using about half of a cup. Finish with some lemon juice and adjust the salt and pepper levels as needed.

Add the golden sauce to the pasta and stir to combine. Finish with parmesan and more basil.