Ingredients
- 2 bunch es of asparagus
- 1 cup peas, shelled and blanched
- 1 cup yellow bell pepper
- 1 cup red bell pepper
- 1 cup onion, thinly sliced
- 1/4 cup olive oil
- 1 tablespoon dried italian herbs or herbes de provence
- 2 teaspoon kosher salt, plus more to taste
- 2 teaspoon freshly ground black pepper, plus more to taste
- 1 pound dried farfalle pasta (bow-tie pasta)
- 15 pound cherry tomatoes, halved
- 3/4 cup parmesan cheese, shredded
Preparation
Baking Directions:
Preheat the oven to 450 degrees.
Cut the carrots, zucchini, squash and bell peppers into thin 2-inch long strips.
On a large heavy baking sheet, toss the vegetable strips, onion, oil, dried herbs and 2 teaspoons of each 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 until the carrots are tender and the other vegetables begin to brown, about 20 minutes.
Stir the vegetables after the first 10 minutes of baking.
Meanwhile, bring a large pot of salted water to a boil.
Add the farfalle and cook until tender but still firm to the bite, stirring occasionally, 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 bowls.
Sprinkle with Parmesan cheese and serve.
