Roasted Pasta Primavera

Ingredients

1 cup baby carrots

2 medium zucchini, cut into strips

1 yellow squash, cut into strips

1 red bell pepperm cut into strips

1/8 cup EVOO

S&P

2 teaspoons herbes de Provence

1 lb farfalle

1 cup grape tomatoes cut in halves

1/4 cup freshly grated parmesan

1/2 cup freshly grated asiago

Directions

Preheat oven to 450 F.

In a large bowl (the same one you will use to combine the entire dish later) toss all the the vegetables with the EVOO, S&P and herbs. Transfer the veggies to a baking sheet evenly in one layer. Cook for 20 minutes.

At the same time, cook pasta to package directions and drain. Before you drain reserve a half cup of the starchy pasta water.

Toss the pasta with the veggies in that large bowl you started off with. Add the cherry tomatoes and some of the pasta water. Top with the grated cheeses.