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
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.  | |