courtesy of Giada De Laurentis, from the Food Network show, Everyday Ita

There are many ways to make Pasta Primavera and in this version the vegetables are roasted to bring out all of their flavor! Feel free to add or delete vegetables to create your favorite dish. Fresh or frozen peas would be a great addition!

Ingredients
3 carrots, peeled and cut into thin strips 1/2 lb asparagus, trimmed and cut into 1-inch pieces 2 yellow squash, cut into thin strips 1 onion, thinly sliced 1 yellow or Red bell pepper, cut into thin strips 1/4 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon dried Italian herbs or herbes de Provence 1 pound farfalle (bowtie pasta) 4 Roma tomatoes, halved, seeds removed, chopped 1/2 cup freshly grated Parmesan or Peccorino Romano

Method

1. Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.