This meal is so simple to make, that it’ll have you wondering why you haven’t made it before. It can be enjoyed either warm, as a pasta dinner, or cold, as a pasta salad. Besides being simple, it is also a very versatile dish as the vegetables can be alternated to use what is in season. With a dish this simple and delicious, there is no excuse on why you shouldn’t cook dinner tonight.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
1 box of farfalle pasta (bowtie)
1 medium onion, diced
6 cloves of garlic, minced
1 large carrots, cleaned, peeled and thinly sliced into half moons
1 red pepper cut into strips
1 large zucchini, thinly sliced into half moons
1 cup of broccoli
½ cup of frozen peas, room temperature
½ cup of cherry tomatoes, sliced in half
1 cups of mushrooms, sliced
- In a large pot, bring water to a boil over a high heat and add a drizzle of olive and a pinch of kosher salt
- In a skillet or frying pan, add 3 tablespoons of oil and heat over a medium flame
- Add the onion and garlic and cook until onions become translucent and garlic becomes golden
- While the onion and garlic is frying, add the pasta to the water and cook until al dente over a medium-high heat; time may vary between 7 and 10 minutes depending on oven and how your water is boiled.
- Add the carrots, zucchini, broccoli and peppers and cook until they begin to soften
- Add kosher salt and black pepper to taste
- Add the tomatoes, peas, mushrooms, and a splash of white wine for flavor, and cook until tomatoes begin to wrinkle and the peas soften.
- Sprinkle some cheese as the vegetables are nearing cooking completion
- Drain pasta and add it to the frying pan with the vegetables
- Using a tong, mix the pasta and the veggies well. Add some more salt and pepper to taste as needed.
- Transfer into a large serving bowl and sprinkle more parmesan over the pasta
- Serve and enjoy!
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