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Ingredients

• 2 medium red peppers, each cut lengthwise into quarters, seeds and stems discarded
• 2 medium (8 ounces each) zucchini and/or summer squash, cut into 1/2-inch-thick long diagonal slices
• 1 medium onion, cut into 1/2-inch-thick slices
• 2 tablespoon(s) olive oil
• .25 teaspoon(s) salt
• .25 teaspoon(s) coarsely ground black pepper
• 1 pound(s) farfalle pasta
• 2 large tomatoes, chopped
• .333 cup(s) freshly grated Pecorino Romano cheese plus additional for serving

Description

2   Medium Red Peppers, Each Cut Lengthwise Into Quarters, Seeds And Stems Discarded 2   Medium (8 Ounces Each) Zucchi

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