Farfalle Primavera Recipe
mixed vegetables, pecorino, panko bread crumbs. dairy free upon request
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Ingredients
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Pasta
Vegetables
Toppings
Method
Cooking the Pasta
- 1
Boil 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, usually around 10-12 minutes. Drain the pasta and set aside.
Sautéing the Vegetables
- 2
Prepare the Vegetables
Chop the zucchini, bell pepper, and carrot into bite-sized pieces. Halve the cherry tomatoes and rinse the spinach.
- 3
Sauté
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped zucchini, bell pepper, and carrot. Cook for about 5-7 minutes until they start to soften.
- 4
Add Spinach and Tomatoes
Add the cherry tomatoes and spinach to the skillet. Cook for an additional 3-4 minutes or until the spinach has wilted. Season with black pepper and optional red pepper flakes.
Combining Ingredients
- 5
Combine Pasta and Vegetables
Add the drained farfalle pasta to the skillet with the sautéed vegetables. Drizzle with 1 tablespoon of olive oil and toss gently to combine all ingredients.
Topping the Dish
- 6
Prepare the Crunchy Topping
In a small bowl, combine panko bread crumbs with the remaining tablespoon of olive oil. Stir until the crumbs are evenly coated.
- 7
Top the Pasta
Sprinkle the pecorino cheese and the panko mixture over the pasta and vegetable mixture in the skillet. Toss gently to combine before serving.
