This pasta is what happens when you roast vegetables until they're deeply caramelized, toss them with al dente pasta, and finish everything with a bright lemon-garlic-white wine sauce. We're roasting the cauliflower and broccoli at high heat until they get those crispy, almost-burnt edges (that's where all the flavor is!), then adding sweet mini peppers toward the end so they char just right. The sauce is simple but so flavorful—good olive oil, plenty of garlic, a splash of white wine that reduces down, and tons of fresh lemon juice and zest. The pasta water is key here; it emulsifies with the olive oil to create this silky sauce without any cream. For our vegetarian, we're adding creamy cannellini beans right into the pasta, and for the meat-eaters, there's grilled chicken or these tender little turkey meatballs. The whole thing gets finished with fresh basil and parsley, a snowstorm of Parmesan, and a drizzle of really good olive oil. It's the kind of pasta that tastes like you spent all day on it but actually comes together in about 35 minutes.