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 tsp 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 tbsp oil until translucent, about 7 minutes, stirring often. Add the bell peppers and cook for 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, cook together for a minute. Stir in the fresh herbs and lemon juice, and serve.
Notes
This recipe is vegan and can be prepared in about 30 minutes for a nourishing meal.
