Pasta Primavera with Roasted Veggies

Ingredients

• 1 lb. pasta (farfalle/bowtie)
• 3 large carrots, julienned
• 2 small/medium zucchini, quartered
• 2 small/medium yellow squash, quartered
• 2 large bell peppers (red and yellow), sliced into matchsticks
• 1 lb. fresh asparagus (medium to thick stalks), trimmed and cut on a diagonal
• 1 yellow onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup parmesan cheese, grated or finely shredded
• 3 Tbsp. olive oil
• 1 Tbsp. herbes de provence
• 1 tsp. salt
• 1 tsp. pepper
• 8 Tbsp. softened unsalted butter
• 1 Tbsp. lemon zest (zest from ~1 lemon)
• 2 cloves garlic, minced
• 2 Tbsp. fresh basil, minced
• 2 Tbsp. fresh parsley, minced
• salt and pepper, to taste