Preheat oven to 425 degrees. Place zucchini, pattypan squash, eggplant, bell pepper, onion and shallot on a baking sheet. Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss to coat.
Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10-15 minutes or until vegetables are caramelized and fork tender.
Meanwhile, bring a large pot of water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
Add about ½ cup pesto to pasta and toss to coat. Add some of the reserved cooking liquid if pasta seems dry.
Add roasted vegetables and toss gently to combine. Season with salt and pepper to taste. Serve immediately, at room temperature or cold.
Notes
*You will have extra pesto after making the pasta; store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. **To toast raw almonds, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-roasted-vegetables-and-sun-dried-tomato-pesto/