6 first - course servings

3 carrots, peeled
2 medium or 1 large zucchini
2 yellow summer squash
1 yellow bell pepper
1 onion, thinly sliced
1/4 cup olive oil
1 tablespoon dried Italian herbs or herbes de Provence
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
1 pound dried farfalle pasta (bow-tie pasta)
15 cherry tomatoes, halved
3/4 cup shredded Parmesan cheese

Preheat the oven the oven to 450 degrees F. Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy baking sheet, toss the vegetables strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over both sheet. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.

Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until 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 cooked vegetables to combine Add the cherry tomatoes and enough of the reserved cooking liquid to moisten. Season the pasta with more salt and pepper to taste.

Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.