Pasta Primavera

I've actually made this twice now, it's light, healthy and so tasty I wanted more! The second time I made it I added a couple pieces of shrimp.

12 oz pasta, cooked according to package directions
1/2  head of broccoli
10-12 sugar snap peas
1 yellow summer squash, diced small
1 pint of cherry tomatoes, cut in half
1/2 bell pepper (I used green, but red or yellow would add more color.)
8-10 button mushrooms
1 clove of garlic finely minced
1/2 cup pine nuts
3 tbsp olive oil
salt and pepper to taste
Parmesan grated as a garnish
more olive oil to garnish

Place all cut vegetables on a large sheet pan, excluding the sugar snap peas. Toss with olive oil, salt and pepper. Roast at 450 degrees for 20-25 minutes or until the vegetables start to brown. About 4 minutes before pasta is finished add the sugar snap peas to the boiling water. Drain pasta and peas and place them in a large serving bowl. When vegetables are finished, add them to the pasta and mix well. Garnish with toasted pine nuts, Parmesan cheese and extra olive oil if desired. Serve hot.