Pasta, roasted fresh veggies, herbs, spices.. reliable and popular.
6 servings
- 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
- 60 ml olive oil
- salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 500g farfalle (bow-tie pasta)
- 15 cherry tomatoes, halved
- 150ml grated Parmesan
- Preheat the oven to 450 F/220C
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
- Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.
- Bake until the carrots are tender and the vegetables 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 about 200 ml of the cooking liquid.
- 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 the Parmesan and serve immediately.