Preheat oven to 450 degrees.

Combine all vegetables (red onion, red bell pepper, orange bell pepper, carrots, grape tomatoes, garlic, asparagus) on a cookie sheet.

Drizzle with olive oil and sprinkle with Italian herbs, salt, and pepper.

Toss vegetables until well coated.

Divide vegetables between two cookie sheets, spreading into an even layer.

Roast for 20 minutes, flipping halfway through.

Cook farfalle pasta according to package directions, reserving 1/2 cup of pasta water before draining.

Toss hot pasta with butter.

Add roasted vegetables to the pasta.

If needed, add reserved pasta water to combine ingredients.

Sprinkle with Parmesan cheese.

Add more salt and pepper to taste.