2 carrots, cut into quarters and small chunks
1 zucchini, cut into quarters, then small chunks
1 onion, sliced
2 tbsp olive oil
salt and pepper, to taste
1 lb farfalle
12 cherry tomatoes, halved
Preheat oven to 450F
Cut and toss vegetables with oil. Season with salt, pepper and Italian seasoning to taste. Place vegetables on a lined baking sheet and bake in the oven for about 20 minutes. Stir the vegetables halfway through cooking.
Fill a pot with water, adding salt and olive oil while it boils. Boil pasta to al dente, following instructions on the box. After done cooking, keep at least 1 cup of the water.
Toss the pasta with the cooked vegetables, cherry tomatoes and reserved liquid. Season with salt and pepper, to taste. Serve in bowls and grate cheese on top.