Roasted Summer Vegetable Pasta with Halloumi

Preheat the oven to 400°F (200°C).
Halve any of the 1 pint (12 oz) cherry tomatoes that are larger than bite-size, chop 1 (12 oz) broccoli crown into bite-sized pieces, no larger than 1 inch (25 mm), cut 1 (12 oz) medium zucchini in half lengthwise then into 1/2 inch (12 mm) thick half-moons, and peel, smash, and roughly chop the 3 cloves garlic.
In a large baking dish or roasting pan, combine the vegetables and 8 ounces halloumi cheese*. Drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes, if using. Toss to combine, then spread in an even layer.
Roast vegetables and cheese, tossing once, until the vegetables and cheese begin to brown, 30 to 35 minutes.
While the vegetables are roasting, bring a large pot of heavily salted water to a boil. Cook 12 ounces short pasta according to package directions, then drain, reserving 1/2 cup of pasta water.
Pour drained pasta into the baking dish, slowly add up to a 1/2 cup of the cooking water, tossing vegetables until everything is glossy.
Stir in Zest and juice of one lemon, serve topped with 1/4 cup chopped fresh parsley or fresh basil and a drizzle of olive oil.