Preheat oven to 425 degrees then line two large baking sheets with foil and spray with nonstick spray. Bring a large pot of salted water to a boil.

Divide broccoli, red onion, and radishes between baking sheets then drizzle with extra virgin olive oil, season with garlic salt and pepper, then toss with hands to coat. Roast for 10 minutes. In the meantime, add the snap peas and asparagus to a bowl then toss with extra virgin olive oil, garlic salt, and pepper. Divide the asparagus and snap peas between the baking sheets then stir with a spatula and roast for an additional 8-10 minutes, or until all vegetables are crisp tender (do not overcook.)

Once vegetables go back into the oven the second time, add pasta to boiling water then cook until al dente. Reserve 1 cup pasta cooking water then drain pasta and return to the pot. Add mozzarella cheese marinating oil, parmesan cheese, the roasted vegetables, fresh basil, and fresh chives then stir to combine. Add mozzarella cheese then stir to combine. Taste then add more salt, pepper, and/or reserved pasta cooking water until desired taste and consistency is reached, and then serve.