Pasta Primavera

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• kosher salt
• fresh ground black pepper
• 1 tablespoon dried italian herb seasoning or 1 tablespoon herbes de provence
• 1 lb farfalle pasta (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat oven to 450°f.
• 2 on a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
• 3 transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
• 4 bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.
• 5 about 20 minutes total.
• 6 meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.
• 7 drain, reserving 1 cup of the cooking liquid.
• 8 toss the pasta with the vegetable mixture in a large bowl to combine.
• 9 toss with the cherry tomatoes and enough reserved cooking liquid to moisten. season the pasta with the salt and pepper, to taste.
• 10 sprinkle with the parmesan and serve immediately.