Chop up veggies & preheat the oven to 180 degrees Celsius.
Bring a pan of water to boil and blanch the fennel for 2 minutes. Drain and blot dry. Combine the vegetables together in a bowl with the herbs. Combine the olive oil, apple cider vinegar, lemon & red chilli together and toss through the vegetables to coat thoroughly. Arrange the veggies on a baking pan to roast for 20 - 35 minutes until the vegetables are tender (this will be dependent on the power of your oven!- check at 5 minute intervals to ensure veggies are not burning!).
10 minutes before the veggies are due to the come out, bring a saucepan ¾ full of salted water to the boil. Add the pasta and cook following instructions of the packet until al dente.
Drain pasta and serve with roast veggies tossed through. Sprinkle 1 tsp of parmesan on top of each bowl & more herbs & olive oil if desired.