Rainbow Pasta

With the warmer weather, I have been looking for lighter recipes. This recipe was suprisingly easy and light and delicious!

From Tasty Kitchen

1 pound Farfalle Pasta, Cooked
3 whole Carrots, Peeled And Cut Into Thin Strips
1 whole Red Bell Pepper, Cut Into Thin Strips
1 whole Yellow Bell Peper, Cut Into Thin Strips
1 whole Green Bell Pepper, Cut Into Thin Strips
½ whole Red Onion, Cut Into Thin Strips
½ cups Grape Tomatoes
½ teaspoons Dried Italian Seasonings
½ cups Parmesan Cheese, Grated
Olive Oil
1 cup Reserved Pasta Water

Preparation Instructions

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