Pasta primavera recipe

Ingredients For the Vegetables: 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 and freshly ground black pepper 1 tablespoon dried Italian herbs or herbes de Provence For the Pasta: 1 pound farfalle (bowtie pasta) 15 cherry tomatoes, halved 1/2 cup grated Parmesan cheese Instructions Prepare the Vegetables: Preheat your oven to 450°F (230°C). On a large baking sheet, toss all the vegetables with olive oil, salt, pepper, and dried herbs to coat. Spread the vegetables evenly on the baking sheet and roast until tender and beginning to brown, about 20 minutes, stirring halfway through. Cook the Pasta: While the vegetables are roasting, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1 cup of the pasta cooking water. Combine and Serve: In a large bowl, toss the cooked pasta with the roasted vegetables and cherry tomatoes. Add enough reserved pasta water to moisten. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese and serve immediately. This Pasta Primavera is bursting with fresh flavors and is perfect for a light, healthy meal