Roast tomatoes, 2 zucchini, red bell pepper, onion, and 7 cloves of garlic with olive oil, garlic powder, onion powder, salt and pepper
Roast vegetables in the oven at 425°F for about 30 minutes or until golden
Cook pasta until al dente
Blend roasted vegetables with pasta water, fresh basil, lemon juice, and stock until desired consistency is reached
Pour sauce over cooked pasta and mix
Finish with Parmesan cheese and fresh basil
