3 carrots, peeled
2 medium or 1 large zucchini
2 yellow summer squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
1/4 cup olive oil
1 Tbsp dried Italian herbs or herbes de Provence
2 tsp kosher salt, plus more to taste
2 tsp freshly ground black pepper, plus more to taste
1 pound dried farfalle pasta (bow-tie pasta)
15 cherry tomatoes, halved
3/4 cup shredded Parmesan cheese
Preheat the oven to 450 degrees. Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long stripes. On a large, heavy baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 tsp each of the salt and pepper to coat. Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.
Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes and enough of the reserved cooking liquid to moisten. Season the pasta with more salt and pepper to taste.
Transfer the pasta to bowl. Sprinkle with Parmesan cheese and serve.
Makes 6 servings.
This is from my Everyday Italian cookbook by Giada de Laurentiis.