Summer Veggies with Farfalle
Bursting with vibrant colors and fresh flavors, this Summer Veggies with Farfalle recipe is a pasta lover's dream and the perfect way to showcase the season's best produce. Tender farfalle pasta is combined with a medley of sautéed zucchini, yellow squash, red bell pepper, and juicy cherry tomatoes, all elevated by the aromatic addition of garlic, basil, and a touch of lemon juice. Finished with a sprinkle of grated parmesan and a hint of optional red pepper flakes for a gentle kick, this quick and easy dish is ready in just 30 minutes, making it ideal for busy weeknights or al fresco dining. Light, flavorful, and customizable, this vegetarian pasta recipe is sure to become a summer staple for your table! Perfect for fans of seasonal vegetables, quick meals, and hearty comfort food with a fresh twist.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 1 medium, diced zucchini
- 1 medium, diced yellow squash
- 1.5 cups, halved cherry tomatoes
- 1 medium, diced red bell pepper
- 1 small, thinly sliced red onion
- 3 cloves, minced garlic
- 3 tablespoons olive oil
- 0.5 cups, chopped basil leaves
- 0.5 cups, grated parmesan cheese
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.25 teaspoon (optional) red pepper flakes
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced zucchini, yellow squash, and red bell pepper to the skillet. Sauté for 5 minutes, stirring occasionally, until just tender.
Add the sliced red onion, minced garlic, and cherry tomatoes to the skillet. Sauté for another 3-4 minutes, until the vegetables are softened and aromatic.
Season the vegetables with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Add the cooked farfalle pasta to the skillet with the vegetables. Drizzle the remaining 1 tablespoon of olive oil and toss to coat evenly.
If the pasta seems dry, add the reserved pasta water a little at a time until the desired consistency is achieved.
Remove the skillet from the heat and stir in the chopped basil, grated parmesan cheese, and lemon juice.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve warm, garnished with extra parmesan cheese and basil if desired. Enjoy your 'Summer Veggies with Farfalle'!
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 33.0 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1417 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
