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1
Start by preheating your oven to 450 degrees F.
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2
Prepare your vegetables (except tomatoes) by cutting them into thin strips.
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3
Put them on a baking dish into their own little piles.
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4
Drizzle some olive oil on each pile of vegetables and also salt and pepper each pile.
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5
Put it into the oven and set your timer for 10 minutes.
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6
While the vegetables are roasting, start cooking your pasta.
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7
You can use any kind of pasta you like (penne or rigatoni would be great in this).
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8
All I had was bow tie, so thats what I ended up using.
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9
After the first 10 minutes, stir the vegetables around and also sprinkle the herbs on top.
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10
Continue roasting them for another 10-15 minutes.
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11
While the vegetables finish cooking, grate your Parmesan cheese and prepare your tomatoes.
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12
Most of the tomatoes can be left whole, but the ones that are bigger, you may want to cut in half.
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13
The vegetables are done when they are tender, soft and slightly crisp.
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14
When the pasta is done, reserve one cup of pasta water.
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15
Drain the rest of the pasta and return to the pot.
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16
Add in your vegetables and a little bit of pasta water, and stir.
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17
Add in the cheese, tomatoes and the rest of the pasta water and give it one more good stir.
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18
Place into bowls, grate a little more cheese on top and serve immediately!
