Pasta Primavera

Since everyone has gardens going, here's a recipe to use up some of those vegetables! It's super easy and healthy.

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cute into thin strips
2 yell0w, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cute into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and black pepper
1 Tbspn. dried Italian herbs (or herbes de Provence)
1 pound bowtie pasta
15 cherry tomatoes, halved
1/2 cup freshly grated parmesan

On a baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetables to another baking sheet and arrange the vegetables on baking sheets evenly. Bake unti the carrots are tender and the vegetables start to brown, stirring after the first 10 minutes. Takes about 20 minutes total.

Meanwhile, cook the pasta until al dente. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable in a large bowl. Toss with cherry tomatoes and enough of the reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with parmesan cheese and serve immediately.

Makes alot so half recipe if needed.