Guest guest Posted November 2, 2001 Report Share Posted November 2, 2001 * Exported from MasterCook * Summer Garden Farfalle Recipe By : Pasta For All Seasons by Robin Robertson, page 26 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 red or yellow bell pepper cut into julienne strips 2 garlic cloves -- minced 1 small zucchini cut into half-rounds 1 small scallion bunch -- chopped salt and freshly ground black pepper 1 pound farfalle 1 cup small cherry tomatoes -- halved 1/4 cup minced fresh basil 2 tablespoons minced fresh flat-leaf parsley freshly grated Asiago OR soy Parmesan cheese A more poetic name for this fresh vegetable and pasta medley would be " Butterflies in the Garden. " The mellow, slightly nutty taste of the Asiago cheese complements the natural sweetness of the vegetables, which may be varied according to what's just been picked. Heat the oil in a large skillet over medium heat, add the bell peppers and garlic, and cook 3 to 5 minutes to soften slightly. Add the zucchini and scallions, and cook 3 minutes longer. Season with salt and pepper to taste and keep warm over low heat. Cook the farfalle in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it and place in a large serving bowl. Add the zucchini mixture, along with the tomatoes, basil, and parsley. Sprinkle with cheese, toss gently, and serve immediately Serves 4 Other pasta choices: cavatappi, rotini - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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