Pasta Primavera

From Food Network, via Gina Johnson

3 carrots, cut into thin strips

2 medium or 1 large zucchini, cut into large strips

2 yellow squash, cut into large strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

¼ c olive oil

Sea salt and freshly ground pepper

1 T herbes de Provence

1 pound farfalle (bowtie) pasta

15 cherry tomatoes, halved

½ c grated Parmesan cheese

1.  Preheat the oven to 450⁰ F.

2.  On a large, heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dreid herbs to coat.  Transfer half of the vegetable mixture to another baking sheet and arrange evenly over the sheets.  Bake until carrots are tender and the vegetables begin to brown, stirring after the first 10 mn, about 20 mn total.

3.  Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 mn.  Drain, reserving 1 c of cooking liquid.

4.  Toss the pasta with the vegetable mixtures in a large bowl to combine.  Toss with the cherry tomatoes and enough reserved cooking liquid to moisten.  Season the pasta with salt and pepper to taste.  Sprinkle with Parmesan cheese and serve immediately.