Pasta Primavera with Pepperoni Crisps

1 lb. penne pasta or fettucine
2 small zucchini
2 small yellow squash
2 plum tomatoes
4 leaves fresh basil
olive oil
1/2 cup heavy cream
2/3 cup shredded parmesan cheese
1/2 stick butter
12 pepperoni slices
salt and pepper

1) Preheat oven to 400. 
2) Slice zucchini and squash (core them if seeds are large).  Cut the tops off the tomatoes and seed them by scooping out the seeds with your finger.  Cut the tomatoes into wedges.
3) Place the veggies on a baking dish, sprinkle liberally with olive oil, salt, and pepper.  Use your fingers to mix the vegetables, ensuring they are well coated with oil and spices.
4) Roast the vegetables for 20 minutes, turning them once, halfway through the cooking time.  The vegetables should be slightly carmelized when done.  (Vegetables may need more or less time depending on the oven, so check them.)
5) When vegetables are done, set the aside.
6) Turn the oven down to 325.
7) Start the water boiling for the pasta and cook the pasta according to the package directions, stirring it often.
8) Melt the butter in a saute' pan.
9) Add the vegetables to the saute' pan.
9) Mix the vegetables with the butter until heated through.  Julienne the basil and add it to the mixture.
10) Place the pepperoni slices on a baking sheet and put them in the oven.  Bake for 6 minutes (may need more or less depending on oven) until crispy.  Stack the pepperoni on top of each other and slice it into strips.
11) Add the heavy cream and the parmesan to the vegetables. 
12) When the pasta is nearly done, but slightly al dente, add the pasta and a little bit of pasta water to the vegetable mixture.  (Very little pasta water is needed.  By adding the dripping wet pasta to the water with tongs or a spoon, you should have enough pasta water for the saucy vegetable mixture.)
13) Mix everything together.  Add pepper to taste.
14) Sprinkle with fresh shredded parmesan and pepperoni crisps and serve.
Serves: 4