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Roasted Tomato & Zucchini Farfalle

Roasted Tomato & Zucchini Farfalle

Roasted Tomato & Zucchini Farfalle with olives and peas πŸŒΏπŸƒπŸ… This delicious, super nourishing pasta was ready in around 30 minutes and packs so much flavor! πŸŒΏπŸƒπŸŒΏ

It’s like a pasta primavera with a variety of vegetables in a light sauce, plus some extra favorites. If you have been with me for a while, you know my love for artichokes and olives is real ❀ They add lots of flavor and are so good with the roasted tomatoes and fresh herbs πŸ˜‹πŸŒΏπŸƒ

Roasted Tomato & Zucchini Farfalle

Roasted Tomato & Zucchini Farfalle

This delicious, super nourishing pasta was ready in around 30 minutes and packs so much flavor!
5 from 4 votes
Total Time: 30 mins
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Pasta, Recipe, Vegan
Author: Janet
Servings: 4

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
  • chopped
  • 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

Instructions

  • 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.
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Make sure to check out Janet’s Instagram and website for more tasty recipes!

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