Ingredients
- 3 carrots, peeled and reduce thin strips
- 2 medium zucchini or 1 large zucchini, reduce thin strips
- 2 yellow squash, reduce thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, reduce thin strips
- 1 red bell pepper, reduce thin strips
- 1/4 cup essential olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomato plants, halved
- 1/2 cup grated Parmesan
Directions
Preheat the oven to 450 levels F.
On the large heavy baking sheet, toss all the vegetables using the oil, salt, pepper, and dried herbs to coat. Transfer 1 / 2 of the vegetable mixture to a different heavy large baking sheet and arrange evenly within the baking sheets. Bake before the carrots are tender and also the vegetables start to brown, stirring following the first ten minutes, about twenty minutes total.
Meanwhile, prepare the pasta inside a large pot of boiling salted water until al dente, tender but nonetheless firm towards the bite, 8 minutes. Drain, reserving 1 cup from the cooking liquid.
Chuck the ball pasta using the vegetable mixtures inside a large bowl to mix. Toss using the cherry tomato plants and enough reserved cooking liquid to moisten. Season the pasta with pepper and salt, to taste. Sprinkle using the Parmesan and serve immediately.
Recipe thanks to Giada De Laurentiis