Summer Vegetable Farfalle is a seasonal combination of Farfalle (bow-tie pasta), fresh vegetables, basil and garlic.
Farfalle, dating back to the 1500s, originated in Northern Italy. Farfalle, means “butterfly” in Italian.
It is shown here with barbecued salmon and roasted beets with Feta. It is a perfect side dish for a summer barbecue!
Summer Vegetable Farfalle
Serves | 4 - 6 servings as a side dish |
Inspiration | Homemakers Summner 2005 |
Ingredients
- 250 gm Farfalle (bow-tie pasta)
- 1/4 cup pasta cooking water
- 1 Medium zucchini (cut into 1 inch chunks)
- 1 Large yellow sweet pepper (cut into 1 inch chunks)
- 2 Tbsp olive oil
- 2 Cloves garlic (very thinly sliced)
- 1/4 cup chopped fresh parsley
- 1/2 Tsp hot pepper flakes
- 2 anchovy fillets (chopped)
- 1/8 Tsp salt
- 1/4 cup dry white wine
- 1 1/2 Cups cherry or grape tomatoes
- 8 fresh basil leaves (cut or torn into bite sized pieces)
- freshly grated Parmesan cheese
Directions