Pasta Primavera

Last night for meal co-op Stacy made Pasta Primavera. It was so absolutely delicious and fresh that I have to share the recipe. It seems to be a fairly easy recipe so hopefully some of you will have a chance to try it. The flavors were surprisingly intense. Thanks Stacy!!

Pasta Primavera by Giada De Laurentis

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 c. olive oil
1 T. dried Italian herbs
2 t. kosher salt, plus more to taste
2 t. freshly ground pepper, plus more to taste
1 lb dried farfalle pasta
15 cherry tomatoes, halved
3/4 c. shredded Parmesan cheese

Preheat the oven to 450 degrees. Cut the carrots, zucchini, squash, and bell peppers into thing 2 inch long strips. On a large, heavy baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 t. each of the salt and pepper to coat. Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the veggies evenly over both. Bake, stirring after he 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 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 to moisten. Season the pasta with more salt and pepper to taste.

Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.