Pasta Primavera

Ingredients:

• 2 large broccoli crowns, cut into small florets
• 1 red bell pepper, sliced and cut into 2 inch strips
• 1 yellow bell pepper, sliced and cut into 2 inch strips
• 2 large carrots, sliced and cut into 2 inch sticks
• 1 pint cherry tomatoes, halved
• 1 tablespoon crushed or minced garlic
• 10 medium thick asparagus spears, cut to two inches
• 15-20 sugar snap peas
• 1 cup basil, julienned
• ½ pound Farfalle (bowtie) pasta or other short cut pasta
• 1-2 tablespoons extra virgin olive oil
• 2 tablespoons Herbs de Provence
• ¼ cup goat cheese
• ¼ cup grated Parmesan Cheese
• ½ teaspoon salt
• 1/2 teaspoon pepper

Directions:

Preheat the oven to 400̊F.

Arrange the broccoli, bell peppers, carrots, and cherry tomatoes on a large baking sheet. Drizzle with the olive oil, sprinkle with the salt, pepper, Herbs de Provence, and garlic. Toss until all the vegetables are well coated and spread into a single layer. Roast for 25-30 minutes, tossing once half way through, until vegetables are tender.

Meanwhile, bring a large pot of salted water to a boil. In the last 1o-12 minutes of the vegetables cooking, add the pasta to the water and cook till al dente, about 10-12 minutes.In the last 2 minutes of the pasta cooking, add the asparagus and the sugar snap peas to the water with the pasta as well. Reserve 1 cup of the pasta water and drain the pasta, asparagus, and sugar snap peas.

Add the roast vegetables to a large pasta bowl, followed by the pasta. Add the goat cheese and parmesan cheese on top of the pasta and toss thoroughly until the cheeses melt and coat all the pasta and vegetables, using the pasta water as needed to help spread the cheese out. Toss in the basil.

Serve into individual pasta bowls and sprinkle with additional basil and parmesan cheese!