Roasted Heirloom Carrots, Asparagus, Onion & Fennel over Tagliarelle Pasta

Ingredients

• 2 ½ C red and purpose carrots
• 2 C yellow carrots washed and cut into 1” cubes in a large bowl.
• 1 C cubed fennel bulb (about 1 bulb)
• 4 large garlic cloves cut into thirds
• ¾ C large knob onions cut into large chunks
• 2 C angled and thick cut asparagus spears.
• 1-2 T of extra virgin light olive oil
• about 1 t kosher salt
• 1, 8.82 ounce box of Cipriani Brand Tagliarelle pasta
• Extra curls of lemon zest and chopped parsley to garnish.
• 1/3 C Italian parsley
• ¼ C fresh mint leaves
• 1 t fresh thyme leaves
• ¼ C light olive oil
• ½ C white wine vinegar
• 1/8 C fresh squeezed lemon juice