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Pasta Primavera
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| 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 | |
| freshly ground black pepper | |
| 1 tablespoon | dried Italian herbs or herbes de Provence |
| 1 pound | farfalle, (bowtie pasta) |
| 15 | cherry tomatoes, halved |
| 1/2 cup | grated Parmesan |
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