Pasta Primavera

If anyone wants to know what my absolute favorite dish is.. this is it. Delicious, full of flavor and easy to make. I used what vegetables I had on hand in the house, but feel free to mix up the vegetables and use your favorites!

1 medium zucchini cut into thin strips and diced
1 yellow squash, cut into thin strips and diced
1 onion, thinly sliced and diced
1 yellow bell pepper, cut into thin strips and diced
1 red bell pepper, cut into thin strips and diced
1/4 cup olive oil
1/2 handful of asparagus, ends chopped off, and then cut into small pieces
handful of broccoli florets, cut
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 box linguini (or any type of pasta)
1/4 cup tomato sauce
dash of  grated Parmesan (feel free to add more cheese – I just like a faint taste of it)

1. Preheat the oven to 350 degrees F.
2. On a large heavy baking sheet, evenly toss all of the vegetables with the oil, salt, and pepper. Bake  vegetables begin to brown and become tender, stirring after the first 10 minutes, about 20 minutes total.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the tomato sauce and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.


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