To make pasta primavera, bake cut vegetables with herbs, boil pasta, toss the drained pasta with the baked vegetables, add sliced cherry tomatoes, and serve with Parmesan cheese. This recipe yields six servings.
Preheat the oven to 450 degrees Fahrenheit. Peel 3 large carrots and slice them into strips. Cut 2 zucchini and 2 yellow squash into thin strips, and slice 1 large onion into thin rings. Seed 2 bell peppers and cut them into strips, and place all of the vegetables on a large baking sheet. Add 1/4 cup olive oil, and sprinkle the vegetables with salt and pepper.
Toss the vegetables with 1 tablespoon Herbes de Provence, and place half of them on a second baking sheet. Bake the vegetables for 20 minutes, stirring halfway through. While the vegetables are baking, boil 1 pound bowtie pasta in salted water for about eight minutes. Drain the pasta, and reserve 1 cup of the cooking water.
Put the pasta into a large bowl, cover it with the baked vegetables, and toss everything thoroughly. Slice 15 cherry tomatoes in half, and incorporate them into the pasta. If the dish seems dry, add a small amount of the pasta water, and toss again. Dust the pasta with salt and pepper, taste it, and adjust the seasonings to your taste. Cover the dish with grated Parmesan cheese, and serve hot.