Name: PASTA PRIMAVERA
Ingredients: 3 carrots; 2 medium zucchini ((or 1 large) cut into thin strips); 2 yellow squash (cut into thin strips); 1 onion (thinly sliced); 1 yellow bell pepper (cut into thin strips); 1/4 cup olive oil; salt & pepper (Kosher and freshly ground); 1 tbs. herbes de Provence; 1 lb. Farfalle ((bow-tie noodles)); 15 cherry tomatoes (halved); 1/2 cup parmesan cheese (grated)

PASTA PRIMAVERA

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Course Main dishes, Pasta

Cuisine Italian

Ingredients

3 carrots
2 medium zucchini (or 1 large) cut into thin strips
2 yellow squash cut into thin strips
1 onion thinly sliced
1 yellow bell pepper cut into thin strips
1/4 cup olive oil
salt & pepper Kosher and freshly ground
1 tbs. herbes de Provence
1 lb. Farfalle (bow-tie noodles)
15 cherry tomatoes halved
1/2 cup parmesan cheese grated

Instructions

Preheat the oven to 450*F.
On a large heavy baking sheet, toww all the vegetables with the oil, salt, pepper and dried herbes to coat. Transfer half of the vegetable mixtue to znother heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetabls begin to brown, stirring after the first 10 minutes. about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite. about 8 minutes. Drain reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss witht e cherry tomatoes.

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