Roasted Veggies in Pasta

I just made this tonight and it's not the theme but I wanted to post it before I forgot what I did. I'll repost it when we do pasta.

5-6 garlic cloves
8 asparagas spears
10-12 mushrooms
1/2 onion
1/3 box penne pasta (I like Ronzoni Smart Taste - high in fiber and protein)
1 breast chicken - cooked and cubed (I just used Tyson precooked, frozen.)
1/4 c. fresh parsley
olive oil
salt
pepper

Preheat oven to 400. Get water going for pasta. Crack open garlic but leave in skin. Cut onion into 1/2 inch chuncks. Drizzle garlic and onion with EVOO, salt, pepper and put in oven for about 10 minutes (but will be 20 minutes total). Then half mushrooms and cut asparagas into thirds. When you put the pasta in to cook, put the shrooms and asparagas in the oven with the garlic and onion (same tray) and drizzle with EVOO, salt, pepper. Cook for 10 minutes.

Chop parsley. Remove garlic from skins and mash. Add to parsley with some more salt, a little lemon zest and a 1/4 tsp lemon juice and stream in about 1/4 c of EVOO into parsley/garlic mixture to make a sauce (will be very thick).

Add all veggies, chicken, and sauce to hot pasta. Toss and enjoy.