Pasta Primavera Recipe

SERVES 4 -6
1 lb farfalle pasta, cooked and drained, reserving 1/2 cup pasta water (bowties)
2 tablespoons butter
1 red onion, thinly sliced
1 red bell pepper, cut into 2-inch pieces (matchsticks)
1 orange bell pepper, cut into 2-inch pieces (matchisticks)
2 carrots, cut into 2-inch pieces (matchsticks)
1/2 cup grape tomatoes, cut in half
5 garlic cloves, smashed
1 bunch asparagus, cut into 2-inch pieces
1/4 cup olive oil
1 tablespoon dried Italian herb seasoning or herbes de provence
2 teaspoons salt
2 teaspoons pepper
1/2 cup parmesan cheese, shredded

On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated.
Transfer half veggies onto another cookie sheet.
Spread veggies into an even layer on both pans.
Roast at 450 degrees for 20 minutes, turning after 10 minutes.
Toss hot pasta with butter. Then add veggies to the pasta.
Use reserved pasta water to combine ingredients if necessary.
Sprinkle with parm cheese, adding more salt and pepper to taste if need!