3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs
1 pound dried farfalle or penne pasta
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat oven to 450 degrees.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange vegetables evenly over both the baking sheets. Bake for about 20 minutes until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
In a large bowl, toss the pasta with the vegetable mixture. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with Parmesan and serve immediately.