Farfalle "Primavera"
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This spring pasta is bursting with the colors of juicy vegetables and is filled with their rich flavor, which is especially intense because the vegetables are baked in the oven before being added to the pasta. Green zucchini, yellow squash, and red bell peppers are all tossed with fragrant Italian or Provencal herbs and baked for a few minutes. The baked vegetables are then tossed with cooked farfalle pasta and sweet cherry tomatoes, which add even more flavor. Sprinkle with Parmesan cheese and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g farfalle pasta (bow ties)
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchinis or 1 large, sliced into thin strips
- 2 yellow zucchini, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup olive oil
- 1 tbsp dried Italian or Provencal herbs
- 15 cherry tomatoes, halved
- 0.5 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Place all the vegetables on a large, heavy baking sheet, tossing them with olive oil, salt, black pepper, and dried herbs to coat completely. Transfer half of the vegetable mixture to another large, heavy baking sheet and spread evenly between the sheets. Roast until the carrots are tender and the vegetables are just beginning to brown, stirring halfway through, about 20 minutes total.
- Meanwhile, cook the farfalle pasta in a large saucepan of boiling salted water until al dente, about 8 minutes. Drain, reserving 1 cup of the cooking water.
- In a large bowl, combine the pasta with the vegetable mixture, distributing all ingredients evenly. Toss with the cherry tomatoes, adding enough of the pasta water to moisten the pasta. Season with salt and pepper to taste. Sprinkle with Parmesan cheese and serve immediately.
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