12 oz bag Valente Vegetable Fettuccine
 1 medium butternut squash, peeled and diced
 1 lb, Whole carrots
 1 lb, Bunch of beets, cut in half if large
 1 lb, asparagus, ends trimmed
 1 pint cherry tomatoes
 1 cup firmly packed fresh flat-leaf parsley leaves
 3 garlic cloves garlic
 1/2 cup olive oil, divided
 2 TBS red or white wine vinegar
 1/2 teaspoon sea salt
 1/8 tsp freshly ground black pepper
 Pinch red pepper flakes

1. Preheat oven to 375 F.
2. Place butternut squash, beets, and carrots on a large, rimmed baking
sheet. Drizzle with ¼ cup olive oil. Roast vegetables about 30 mins
until almost cooked through.
3. Add asparagus and cherry tomatoes to the baking sheet. Toss all
vegetables to coat in olive oil.
4. Chop the parsley and garlic finely. Place in a small bowl. Stir in the
olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust
seasonings to taste.
5. Cook the pasta in salted boiling water until al dente. Drain.
6. Serve by mixing pasta, chimichurri sauce, and vegetables.