Farfalle "Primavera"

Ingredients:

• 450 g farfalle pasta (bow ties)
• 3 carrots, peeled and cut into thin strips
• 2 medium zucchinis or 1 large, sliced ​​into thin strips
• 2 yellow zucchini, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup olive oil
• 1 tbsp dried Italian or Provencal herbs
• 15 cherry tomatoes, halved
• 0.5 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C.
2. Place all the vegetables on a large, heavy baking sheet, tossing them with olive oil, salt, black pepper, and dried herbs to coat completely. Transfer half of the vegetable mixture to another large, heavy baking sheet and spread evenly between the sheets. Roast until the carrots are tender and the vegetables are just beginning to brown, stirring halfway through, about 20 minutes total.
3. Meanwhile, cook the farfalle pasta in a large saucepan of boiling salted water until al dente, about 8 minutes. Drain, reserving 1 cup of the cooking water.
4. In a large bowl, combine the pasta with the vegetable mixture, distributing all ingredients evenly. Toss with the cherry tomatoes, adding enough of the pasta water to moisten the pasta. Season with salt and pepper to taste. Sprinkle with Parmesan cheese and serve immediately.