Roasted Herbs de Provence Vegetables and Pasta

fennel bulbs, cut lengthwise and sliced in 1/4 inch pieces

few fennel fronds, chopped

medium zucchini, cut in 1/3 inch coins

yellow onion, cut in 1/3 inch wide slices

black olives, drained

grape tomatoes

olive oil

*Herbs de Provence, crushed between your fingers

sea or kosher salt and fresh black pepper

medium-sized pasta like rotini, penne or shells

extra-virgin olive oil, for serving

fresh grated Parmesan or Romano cheese, for serving