In a large mixing bowl, toss vegetables with olive oil, garlic, salt and pepper. Arrange vegetables on a large nonstick baking sheet in an even layer. Roast for 35-40 minutes or until tender, stirring halfway through. Remove from heat.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
In a large serving bowl, gently toss hot pasta with roasted vegetables and its garlicky oil.