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Pdf
Preheat oven to 425 degrees F.
In a large baking dish, add tomatoes, onion, carrots, bell pepper, zucchini, and garlic (cut side facing up) in an even layer.
Add a block of feta to the center, then drizzle with olive oil. Sprinkle evenly with Italian seasoning, salt, and pepper.
Cover with a foil, and bake for 50 minutes until the vegetables are softened.
Once the veggies are roasted and cool enough to handle, add everything except the garlic to a blender (including any juices). Squeeze the garlic cloves out of the skin and add to the blender. Blend until smooth, adding a few splashes of the pasta water at a time for a thinner consistency. Taste to add more salt, if needed.
Serve warm, mixed with cooked pasta. Sprinkle with grated parmesan, and enjoy!