Preparation time: 10-15 mins
Cooking time: 25-30 mins
Dietary guidance: v
3 carrots - cut into thin strips
2 med or 1 large zucchini - cut in thin strips
2 yellow squash - cut into thin strips
1 onion - thinly sliced
1 yellow bell pepper - cut in thin strips
1 red bell pepper - cut in thin strips
1/4 cup olive oil
salt & pepper to taste
1 tbsp herbes de provence
1 pound bow tie pasta
15 cherry tomatoes - halved
1/2 cup parmesan cheese
Preheat oven to 450 F.
On a large baking sheet, toss all the veggies with olive oil, salt, pepper & herbes de provence to coat. Transfer half the veggies to another large baking sheet. Bake until carrots are tender and the veggies begin to brown, stirring after the first 10 mins - about 20 mins in total.
Meanwhile, cook the pasta in a large pot of boiling, salted water until al dente - about 8 mins. Drain, reserving 1 cup of the pasta water.
Toss the pasta with the veggies in a large bowl. Toss with cherry tomatoes and pasta water to moisten. Season the pasta with salt & pepper to taste & sprinkle with parmesan cheese. Serve immediatly!