Preheat the oven to 200°C/400°F and line 2 large baking sheets with baking/parchment paper.
Place the carrots and onions on the first sheet and the zucchini, bell pepper, asparagus and tomatoes on the other. Drizzle both sheets of vegetables with 2 tbsp of the olive oil (split between both sheets) and sprinkle over the Italian herbs. Mix until the vegetables are well coated.
Place the sheet with the carrots and onions in the oven and roast for 10 minutes. Remove from the oven and add some of the vegetables from the second sheet so that each sheet has an equal distribution of vegetables. (You do not want the trays crowded or the vegetables will steam). Place both baking sheets in the oven for 20 minutes, or until the vegtables are golden brown around the edges.
Add the remaining olive oil (2 tbsp), lemon juice and garlic to a jar and shake/stir to combine. Set aside
While the vegetables are roasting, cook the pasta according to the package instructions. Reserve 1/2 cup of the starchy cooking liquid, drain the pasta and return to the pan.
Add ¼ cup of the reserved starchy pasta water to the sauce jar and shake to combine.
Add the cooked vegetables and the sauce to the cooked pasta and stir to coat, adding more of the reserved pasta water if desired. Add the chopped parsley and grated parmesan and stir through.
Season to taste, with salt and pepper. (Do not season for baby/toddler)
Garnish with fresh herbs, grated parmesan and a drizzle of olive oil