Remove the stem of the zucchetti and cut the fruit unpeeled into quarters lengthwise, then cut pieces about two cm long. Halve the fennel, remove the stalk and cut the vegetables into fine slices. Cut the pepper in half, remove the seeds and cut into two cm long strips. Remove the skin from the garlic cloves and peel off the outer white skin. Remove the skin from the onions and cut them into quarters. Rinse the cherry tomatoes. Place all these vegetables in a large enough bowl.
Strip the rosemary needles from the sprig and chop them finely. Pluck the thyme leaves. Add both kitchen herbs to the vegetables form, season heartily with salt and pepper, and mix everything together thoroughly.
Spread evenly in a baking dish and drizzle generously with the olive oil.
Bake the vegetables in the oven heated to 200 °C on the middle shelf for thirty to thirty-five minutes.
In the meantime, boil enough salted water. Towards the end of the baking time, cook the pasta in it until al dente. Drain, put in a suitable bowl and mix on the spot with the hot oven vegetables.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!