i was a bit skeptical about making this tonight for my clients. i don't know, i just think pasta needs protein in it. anything...seafood, a meatball, chicken, heck even a few pieces of proscuitto will do the trick. just not all veggies. i could never be a vegetarian. not even for a day. i decided on this dish despite my opinion. i have to say, it was really good. it was light, flavorful, colorful, and low in fat. didn't have a heavy feel to it. i used a combination of red and yellow peppers, a few asparagus, 2 zucchini, 2 summer squash and 3 carrots. cut everything in to matchsticks, drizzled with olive oil, 1 tablespoon of herbs de provence, salt, and pepper. if you don't have herbs de provence, use dried italian herbs. mix everything together and divide amongst two baking sheets. roast the vegetables in a 450 degree oven for 20 minutes, stirring after the first 10 minutes. meanwhile cook the pasta. i used farfalle, because i wanted to. put everything in a big bowl and mix. add about a cup of pasta water and 1/2 cup of grated parmesan. that's it! when cooking pasta, you should always save the cooking water - a cup of it at least. it helps moisten and loosen the pasta, rather then adding more olive oil, in case you where curious...
