Roasted Heirloom Carrots, Asparagus, Onion & Fennel over Tagliarelle Pasta - I Feel Like Cooking

Ingredients

• 2 ½ C red and purpose carrots, washed and cut into 1” cubes
• 2 C yellow carrots, washed and cut into 1” cubes
• 1 C cubed fennel bulb (about 1 bulb)
• 4 large garlic cloves, cut into thirds
• 1, 8.82 ounce box of Cipriani Brand Tagliarelle pasta
• 1/3 C Italian parsley, finely chopped
• ¼ C fresh mint leaves, finely chopped
• 1 t fresh thyme leaves
• ¼ C light olive oil
• ½ C white wine vinegar
• 1/8 C fresh squeezed lemon juice