Mar 18, 2013
This classic Italian pasta dish with loads of fresh vegetables is simple, quick and satisfying!
1 pound package farfalle pasta
1/2 small head broccoli, cut into small florets
1 carrot, sliced in rings
1 small bunch asparagus, trimmed and cut in thirds
1/4 cup olive oil
2 garlic cloves, cut in half or smashed
2 green onions, chopped
1 small yellow pepper, sliced
1/2 small green and 1/2 small yellow zucchini, sliced
Pinch dried chili pepper flakes, (optional)
Salt and freshly ground pepper, to taste
2 tbsp. chopped fresh basil
Freshly grated Parmesan cheese, to finish
1/4 cup toasted pine nuts, to finish
Bring large pot of water to a boil. Generously salt. Add pasta. Cook for 6 to 7 minutes. Add broccoli, carrots and asparagus, cooking until pasta is al dente and vegetables are tender.
Meanwhile, in large skillet, add olive oil over medium heat. When oil is hot, add garlic. Cook until garlic infuses oil, about 2 minutes. Add green onions, yellow peppers and zucchini. Season with chili flakes, and salt and pepper. Cook, stirring occasionally, about 5 minutes.
Drain pasta and veggies and add to skillet. Stir to combine, adding some of the pasta water, if needed, to loosen the pasta from the pan. Toss to combine.
Add basil, Parmesan cheese and pine nuts, toss to combine.
Yield: 4 to 6 servings.