Roasted Tomato and Zucchini Farfalle with Olives and Peas
Ingredients
- 1/2 lb. farfalle
- 1 small onion
- 3 tbsp olive oil
- 2 bell peppers
- 2 medium zucchini
- 1 pint cherry or grape tomatoes
- 1 tsp kosher salt
- 1/4 tsp pepper
- 2 tsp dried tarragon
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/4 cup vegetable broth
- 1 tbsp tomato paste
- 1/3 to 1/2 cup peas
- 1/3 cup kalamata olives
- 3/4 cup artichoke hearts
- 1/3 cup fresh parsley or basil
- Juice of 1/2 lemon
Preparation
Cook pasta in salted water until al dente. Drain
Meanwhile roast the sliced tomatoes, seasoned with a bit of salt and pepper and around 2 tsp olive oil, at 400 degrees F for approx 20 to 25 min until juices release and they start to wilt
Meanwhile, cook onions in the 3 tbsp oil until translucent about 7 min, stir often. Add the bell peppers, cook another 5 min. Add zucchini and peas, cook for 5 min
Add salt, pepper, dried herbs, broth, tomato paste, olives and artichokes. Stir well
Add pasta and roasted tomatoes, cook together for a minute. Stir in the fresh herbs and lemon juice. Serve
Notes
This delicious super nourishing pasta was ready in around 30 minutes and packs so much flavor
It is like a pasta primavera with a variety of vegetables in a light sauce plus some extra favorites
Artichokes and olives add lots of flavor and are so good with the roasted tomatoes and fresh herbs
