Summer Vegetable Farfalle
Print recipe| 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
| In a large pot of boiling water, cook pasta until al dente, about 8 minutes. Drain, reserving 1/4 cup cooking water. | |
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Meanwhile, cut the zucchini and pepper into small chunks. Peel the garlic cloves and thinly slice.  | |
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In a large frying pan, heat the olive oil over medium heat; fry the parsley, garlic, anchovies, hot pepper flakes and salt, shaking the pan occasionally, until the garlic is just turning golden, 2 to 3 minutes. Add zucchini and yellow pepper; saute for 2 minutes.  | |
| Add the wine and increase the heat to medium-high and cook, stirring occasionally, until vegetables are tender and wine evaporates, about 3 more minutes. Add cherry tomatoes; cover and cook, stirring occasionally, until tomatoes are tender and the skins begin to break, about 5 minutes. | |
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Stir in the pasta and cooking water. Add the torn basil leaves and stir; heat through. Serve with grated cheese.  | |