Part 22 (1/2)

15.

cherry tomatoes, halved cherry tomatoes, halved .

cup shredded Parmesan cheese cup shredded Parmesan cheese

Preheat the Oven to 450 degrees F. Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total. to 450 degrees F. Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half of the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.

Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes and enough of the reserved cooking liquid to moisten. Season the pasta with more salt and pepper to taste.

Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.

ZITI WITH ASPARAGUS,.

Smoked Mozzarella, and Prosciutto This is not merely everyday Italian, but Italian food in a flash. flash. This dish would also work with penne, but definitely try to use one of these short tube shapes, which mimic the shape of the asparagus pieces and make for a beautiful presentation; with spaghetti, it's just not the same. This dish would also work with penne, but definitely try to use one of these short tube shapes, which mimic the shape of the asparagus pieces and make for a beautiful presentation; with spaghetti, it's just not the same.

4 FIRST-COURSE SERVINGS.

Salt

8.

ounces dried ziti or other tubular pasta ounces dried ziti or other tubular pasta

1.

pound asparagus, trimmed and cut diagonally into 1-inch pieces pound asparagus, trimmed and cut diagonally into 1-inch pieces

2.

tablespoons olive oil tablespoons olive oil

2.

garlic cloves, minced garlic cloves, minced .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

3.

ounces smoked mozzarella cheese, diced (about cup) ounces smoked mozzarella cheese, diced (about cup)

3.

ounces thinly sliced prosciutto, cut crosswise into strips ounces thinly sliced prosciutto, cut crosswise into strips

3.

tablespoons thinly sliced fresh basil tablespoons thinly sliced fresh basil