ALEXIA'S PROTEIN FARFALLE PRIMAVERA
Pasta, Vegetables
Intermediate

ALEXIA'S PROTEIN FARFALLE PRIMAVERA

Colorful veggie-forward farfalle with caramelized onions, zucchini, summer squash, broccoli, cauliflower, carrots, butter and romano.

"This is a delicious, healthy, and colorful dish!!!" - Alexia

35 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb. Farfalle Pasta
  • 1 Zucchini, cubed
  • 1 Yellow Summer Squash, cubed
  • 1 large Carrot, shaved thin
  • 1 cup Broccoli Florets
  • 1 cup Cauliflower Florets, finely chopped
  • 1 medium Vidalia Onion, thinly sliced
  • 2 tbsp Whipped Butter
  • 3 tbsp Extra Virgin Olive Oil (plus more for drizzling)
  • Fresh Basil (for garnish)
  • Garlic Salt (to taste)
  • Garlic Powder (to taste)
  • Cracked Black Pepper (to taste)
  • Grated Pecorino Romano Cheese (to taste)
  • Salt (for pasta water, to taste)
  • 1/4 cup Reserved Pasta Water

Instructions

1

Prep and Wash the Vegetables

Wash all vegetables thoroughly. Slice the onion thinly, cube the zucchini and yellow squash, shave the carrots thin with a peeler, and chop the broccoli and cauliflower into small florets.

2

Caramelize the Onions

Add olive oil to a large pan and sauté the onions on low heat. Add a splash of water to help them caramelize. Season with garlic salt, garlic powder, and cracked black pepper. Cook until soft and golden, then set aside.

3

Steam the Broccoli

Steam the broccoli until bright green and al dente. Do not overcook. Remove from heat and set aside.

4

Cook the Squash and Zucchini

In the same pan used for the onions, add more olive oil and the cubed zucchini and summer squash. Cook on low heat, adding a little water and covering with foil to steam gently while stirring occasionally.

5

Add Cauliflower and Carrots

Add chopped cauliflower to the pan with a drizzle of olive oil and a small splash of water. Reduce until tender. Then add shaved carrots and cook until all vegetables are soft and vibrant.

6

Combine the Veggies

Once the vegetables are done, stir in the steamed broccoli and mix well. Add whipped butter and let it melt into the vegetables.

7

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the farfalle until al dente. Reserve 1/4 cup of pasta water before draining.

8

Combine Pasta and Vegetables

Add the cooked pasta to a large bowl. Drizzle with olive oil and season with garlic salt, garlic powder, and cracked black pepper. Add the reserved pasta water and fold in the cooked vegetables.

9

Finish and Serve

Top with grated Pecorino Romano cheese and fresh basil. Serve warm and enjoy this colorful, healthy dish!