Farfalle Vegetable Recipe
Bow tie pasta, cherry tomatoes, broccoli, scallions and parmesan in our italian vinaigrette.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, typically about 10-12 minutes. Drain and set aside.
- 2
Blanch the Broccoli
In a separate pot, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop the cooking process.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, vinegar, salt, and pepper to create the Italian vinaigrette.
- 4
Combine Ingredients
In a large mixing bowl, combine the cooked farfalle, blanched broccoli, halved cherry tomatoes, and chopped scallions. Drizzle the vinaigrette over the top and toss gently to combine.
- 5
Serve
Top with grated Parmesan cheese and serve immediately, or chill in the refrigerator for a refreshing pasta salad.
