Easy Roasted Veggie Pasta with Mushrooms

0 Prep: Move an oven rack to the top third position of your oven, if it’s not there already. Preheat the oven to 415F.
1 Assemble: Add the zucchini, onion, mushrooms, and red bell pepper to a 9x13” casserole  dish. Sprinkle the Italian seasoning, garlic powder, a generous sprinkle of salt and pepper, balsamic vinegar, and 1 tablespoon of the oil over the vegetables and mix well, then push to one side of the baking dish. Add the tomatoes to the other side of the dish and sprinkle with more salt and pepper, then drizzle the remaining olive oil on top of them.
2 Bake: Bake on the top rack of the oven for 30 minutes.
3 Cook the Pasta: In the meantime, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside. Tip: I like to time this so the pasta finishes cooking when the final bake of the vegetables finishes in the next step.
4 Final Bake: Remove from the oven. Use a potato masher or a firm, flat spatula to mash the tomatoes so they release all of their juices, but still have some texture to them. Stir the tomatoes into the other roasted vegetables. Return to the top rack of the oven and bake for a final 7-10 minutes.
5 Combine: Remove the roasted vegetables from the oven and add the cooked and drained pasta to the dish. Stir well. Season with additional salt and black pepper to taste, as necessary.
6 Serve: Divide the pasta between serving bowls and top with fresh basil and parmesan, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.