Italian Cuisine
Ingredients:
- 3 carrots,
peeled and cut into thin strips.
- 2 medium
zucchini or 1 large zucchini, cut into thin strips.
- 2 yellow
squash, cut into thin strips.
- 1 onion,
thinly sliced.
- 1 yellow bell
pepper, cut into thin strips.
- 1 red bell
pepper, cut into thin strips.
- ¼ cup olive
oil.
- Kosher salt.
- Freshly
ground black pepper.
- 1 tbsp dried
Italian herbs or herbes de Provence.
- 1 pound
farfalle (bowtie pasta).
- 15 cherry
tomatoes, halved.
- ½ cup grated
Parmesan.
Directions:
- 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.