Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

Spread out tomatoes, onions, zucchini, carrots, asparagus, mushrooms, and garlic on the prepared baking sheets. Roast 15–20 minutes, until tender.

Peel the roasted garlic cloves. In a blender, process four of the peeled cloves, one cup of the roasted tomatoes, lemon juice and salt until smooth. Set aside.

Cook pasta as per package directions. Drain, transfer to a mixing bowl, and toss with the prepared tomato sauce. Gently stir in the remaining roasted vegetables.