Pasta Primavera

3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips
2 yellow squash, cut into thin strips
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 Tbs dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

1) Preheat the oven to 450F.
2) In a large bowl, toss all of the vegetables (except the tomatoes) with the oil, salt, pepper, and herbs to coat. Transfer to two large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
3) 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 and place in large bowl.
4) Toss the pasta with the vegetable mixture 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.

Review: When I first looked at this recipe, the slicing seemed daunting. Mike suggested we invest in a mandoline. Then, I remembered that my food processor came with a whole box of accessories, including some designed for slicing. Mike pulled out all the parts and assembled it. We gave it a test run and was amazed (and delighted). I let Mike do all of the slicing, as he enjoyed "destroying things." The preparation was done in less than 5 minutes! We're going to use this more often! We also used herbes de Provence, as we have a huge jar of it, and really enjoy the flavor. It smelled so good baking! The finished product was awesome and I was so thankful my friend Teresa shared this recipe with me. I would never have thought to use roasted vegetables for pasta primavera.