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.