3 carrots, peeled and cut into strips
2 medium 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
1/4 cup olive oil
Salt and pepper
1 T. dried Italian herbs
1 lb farfalle (bowtie pasta)
15 cherry tomatoes
1/2 C. parmesan cheese
Pre-heat oven to 450 degrees
Toss all vegetables with oil, salt, pepper, and herbs.
Arrange evenly on a heavy baking sheet. Bake until carrots are tender and vegetables begin to brown. Stirring after about 10 minutes, about 20 minutes total.
Meanwhile cook the pasta in a large pot of salted water. Cook till al dente, and drain, reserving about 1/2 to 1 cup of cooking liquid.
Toss the pasta with vegetable mixture in a large bowl to combine. Toss with cherry tomatoes and enough reserved cooking liquid to moisten. Season with salt and pepper, and sprinkle with parmesean cheese. Serve immediately.
Here is my twist on it:
First sometimes I use angel hair pasta instead of bow tie. Then my kids "accidently" eat more vegetable then they realize. Then I like to use my handy julienne knife to cut up the vegetables. You can use carrots, squash, zucchini, bell peppers, or any vegetable you want in any amount or variety. Then I sauté them on the stove, because its too hot to turn on the oven.