Roasted Tomato and Zucchini Farfalle with Olives and Peas
Ingredients
- 1/2 lb. farfalle
- 1 small onion, finely chopped
- 3 tbsp olive oil
- 2 bell peppers, finely chopped
- 2 medium zucchini, chopped
- 1 pint cherry or grape tomatoes, halved
- 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 (preference)
- 1/3 cup kalamata olives, roughly chopped
- 3/4 cup artichoke hearts, roughly chopped
- 1/3 cup fresh parsley or basil, chopped
- Juice of 1/2 lemon
Preparation
Cook pasta in salted water until al dente and drain.
Roast the sliced tomatoes seasoned with a bit of salt and pepper and around 2 teaspoons olive oil at 400 degrees F for approximately 20 to 25 minutes until juices release and they start to wilt.
Cook onions in the 3 tablespoons oil until translucent, about 7 minutes, stirring often. Add the bell peppers and cook another 5 minutes. Add zucchini and peas and cook for 5 minutes.
Add salt, pepper, dried herbs, broth, tomato paste, olives, and artichokes. Stir well.
Add pasta and roasted tomatoes and cook together for a minute. Stir in the fresh herbs and lemon juice and serve.
Notes
This dish is similar to pasta primavera and is ready in about 30 minutes. Artichokes and olives add extra flavor and pair well with roasted tomatoes and fresh herbs.
