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Ingredients
- 3 carrots peeled and cut into thin strips
- 1 bunch broccoli cut into small florets
- 1 onion thinly sliced
- 1 small container cherry tomatoes halved
- 1 yellow bell pepper cut into thin strips
- 1 red bell pepper cut into thin strips
- 4 cloves garlic minced
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper
- 1 tablespoon dried italian seasoning
- crushed red pepper
- 12 oz farfalle bowtie pasta
- 1/2 cup grated parmesan
Instructions
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preheat the oven to 450 degrees f.
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toss all of the vegetables with the garlic, oil, salt, pepper, italian seasoning and crushed red pepper in a 9 x 13 in baking dish to coat.
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bake until the carrots are tender, and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
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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.
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drain, reserving 1 cup of the cooking liquid.
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toss the pasta with the vegetable mixtures in a large bowl to combine.
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toss with enough reserved cooking liquid to moisten.
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season the pasta with salt and pepper, to taste.
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sprinkle with the parmesan and serve immediately.
