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Preheat oven to 425 degrees F.
In a large baking dish, add tomatoes, onion, carrots, bell pepper, zucchini, and garlic (cut side facing up) in an even layer.
Add a block of feta to the center, then drizzle with olive oil. Sprinkle evenly with Italian seasoning, salt, and pepper.
Cover with foil, and bake for 50 minutes until the vegetables are softened.
While the veggies are roasting, boil water and cook the pasta according to package directions. Reserve 1 cup of the pasta water and then drain.
Once the veggies are roasted and cool enough to handle, add everything except the garlic to a blender (including any juices). Squeeze the garlic cloves out of the skin and add to the blender.
Blend until smooth, adding a few splashes of the pasta water at a time for a thinner consistency. Taste to add more salt, if needed.
Serve warm, mixed with cooked pasta. Sprinkle with grated parmesan, and enjoy!