Pasta Primavera

• 1 lb. farfalle (bowtie pasta)
• 1 c. grated Parmigiana cheese
• 2 c. cherry tomatoes
• 2 yellow peppers
• 2 red peppers
• 3 zucchini
• 3 yellow squash
• 2 onions (yellow or white)
• 3 carrots
• 2 egg plants
• olive oil
• salt and pepper
• Italian seasonings

1. Bring a large pot of water to boil.
2. Add salt and cook pasta for approximately 8 minutes or until al dente.
3. Drain and reserve. On two cookie sheets place all of the vegetables after cutting them into Julienne size pieces, 3x1/2 inches.
4. Cover with a light sprinkle of olive oil, salt, pepper and Italian seasonings.
5. Bake at 450 in oven for 20 minutes.
6. When completely cooked and pasta is ready, combine the pasta and vegetables in a large serving bowl.
7. Add the Parmigiana cheese and mix thoroughly.
8. Add the cherry tomatoes after cutting them in half.
9. Serve hot.

parmigiana cheese, cherry tomatoes, yellow peppers, red peppers, zucchini, yellow squash, onions, carrots, egg, olive oil, salt, italian seasonings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97039 (may not work)