Pasta Primavera
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INGREDIENTS
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3 carrots, peeled and cut into thin strips
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2 medium zucchini or 1 large zucchini, cut into thin strips
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2 yellow squash, cut into thin strips
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1 onion, thinly sliced
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1 yellow bell pepper, cut into thin strips
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1 red bell pepper, cut into thin strips
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1/4 cup olive oil
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Kosher salt and freshly ground black pepper
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1 tablespoon dried Italian herbs or herbes de Provence
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1 pound farfalle (bowtie pasta)
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15 cherry tomatoes, halved
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1/2 cup grated Parmesan
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