Roasted summer vegetables brings out their sweetness making them SO perfect to spoon on top of pasta.
This is also an AMAZING "empty the fridge" dinner -- use whatever vegetables are hanging out in your fridge that are looking wilted, and have gone soft and aren't as crisp. As long as there isn't any moldy spots, they're absolutely fine to eat!
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips (or red or orange or a combo of all 3)
- 6 asparagus spears
- 1/4 cup olive oil
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
On a large heavy baking sheet, toss all of the vegetables, except the tomatoes, with the oil, salt, pepper, and dried herbs to coat. I like to segment the vegetables according to cooking time. That way I remove the ones that cook the quickest (bell peppers, asparagus) and leave the ones that need more time to cook until their done (broccoli, sweet potato, cauliflower).
Roast veggies until their golden brown and charred.
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.
In a large bowl, toss the pasta with the vegetables 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.
*If you want to roast the tomatoes, go for it! I like the combination of roasted with the "raw" tomatoes, but do what sounds good to you!