ULTIMATE VEGGIE PASTA (VEGGIE-LICIOUS FARFALLE)
Colorful farfalle with mixed sautéed vegetables, garlic oil, pecorino, and fresh spinach and tomatoes.
"So vibrant, colorful, and packed with flavor — this dish is just VEGGIE-LICIOUS!" - Alexia
Ingredients
- 1 lb Tri-Colored Farfalle Pasta
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 small Zucchini
- 1 small Yellow Squash
- 2 small heads Broccoli Florets
- 2 cups Fresh Baby Spinach
- 1 cup Red Grape Tomatoes, halved
- 1 cup Orange Grape Tomatoes, halved
- 1 bunch Asparagus
- 6 cloves Fresh Garlic, minced
- 1 cup grated Pecorino Romano Cheese
- Cracked Black Pepper (to taste)
- Sea Salt (to taste)
- Red Chili Flakes (to taste)
- 1 cup Extra Virgin Olive Oil
Instructions
Cook the Pasta
Boil the farfalle pasta until al dente. Drain and transfer to a large bowl. Season with sea salt and cracked black pepper, drizzle with olive oil to prevent sticking, and set aside.
Prepare the Garlic Oil
In a fry pan, heat 8 tablespoons of olive oil. Add red chili flakes to taste, then minced garlic. Sauté until golden and aromatic, then pour over the pasta.
Cook the Peppers
Wash, hollow, and cut red and green peppers into 1/2-inch pieces. Sauté in a pan with olive oil, salt, and pepper until slightly charred. Add to the pasta.
Cook the Asparagus
Wash and trim the asparagus, cutting into 1-inch pieces. Sauté in olive oil with salt and pepper until bright green. Add to the pasta.
Cook the Zucchini and Squash
Slice zucchini and yellow squash into thin rounds. Sauté in olive oil with salt and pepper until lightly golden and tender. Add to the pasta.
Steam the Broccoli
Cut broccoli into 1-inch pieces and steam until bright green. Drain, season with salt and pepper, and add to the pasta.
Add Tomatoes and Spinach
Add halved grape tomatoes and fresh baby spinach directly to the pasta, uncooked. Mix well to combine all ingredients.
Finish and Serve
Fold in grated Pecorino Romano cheese and mix thoroughly. Serve at room temperature for the best flavor.