| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 6 servings |
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
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 524 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 18 g |
| Cholesterol | 8 mg |
| Sodium | 1052 mg |
Reviews
Absolutely loved this! Such a simple weekday night dinner that is packed with flavor. The whole house smelled wonderful! I added a drizzle of olive oil on top. Would be good with a bit of chopped Italian parsley and a squeeze of lemon too. I’ll make this again.
Delicious and easy!
Excellent, easy, and very quick. Everyone loved it.
So good! Took the other reviewers’ suggestion and added some fresh chopped garlic to the veg before I roasted it. Also roasted the tomatoes (separately) and added fresh chiffonnade of basil at the end while tossing. Could use any pasta shape, I think. I had ziti on hand so that’s what I used. Highly recommend!
Great recipe. Super light and full of flavor. Best when veggies are completely baked and I broiled it for 5 min to give it a little something and it was perfect. Cooked twice already for fam dinner.
Waayy too many vegetables. Very bland. Needed crushed garlic. Very disappointed.
We loved this. A light meal for summer, no heavy sauce. I added mushrooms and garlic. Will make again for a lunch with friends. Served with basil on top
Excellent recipe! My husband and I will make this a summer staple.
One of my favorites! I make this several times a month!!
I made this today as part of my Easter dinner. I roasted the veggies yesterday as I needed the oven at a different temperature today. The veggies didn’t lose any flavor after the low temperature reheating on the stove. Due to family preferences, I opted for asparagus instead of the squash and zucchini and added additional peppers. Used an Italian seasoning of oregano, basil and rosemary. Family loved it–thank you for this recipe.