Roasted Vegetable 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, washed and cut into thin strips
• 2 yellow squash, washed and cut into thin strips
• 1 small onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• salt and pepper, to taste
• 1 tablespoon mixed italian herbs (or use herbes de provence)
• 1 lb farfalle pasta (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup parmesan cheese, grated

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 in a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. bake about 20 minutes, stirring after the first 10 minutes.
• 3 meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
• 4 in a large bowl, toss the pasta with the vegetable mixture. toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
• 5 season the pasta with salt and pepper, to taste, then sprinkle with the parmesan and serve immediately.