2medium zucchini or 1 large zucchini, cut into chunks
2yellow squash, cut into chunks
1onion, thinly sliced
1yellow bell pepper, cut into chunks
1red bell pepper, cut into chunks
1/4cupolive oil
Kosher salt and freshly ground black pepper
1tablespoondried Italian herbs or herbes de Provence
1poundsweet Italian sausages
1poundfarfalle (bowtie pasta)
15cherry tomatoes, halved
1/2cupgrated Parmesan
Instructions
Preheat the oven to 450 degrees.
Place sausage links on a small baking sheet.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake the vegetables and sausage at the same time until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20-25 minutes total. Bake sausage until cooked through. Let sausage cool slightly before slicing.
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.
Toss the pasta with the vegetable mixture and sausage in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.