Lemon Butter Farfalle Pasta W/grilled Veggies Recipe

Boil pasta

Bring a medium saucepan of water to a rolling boil and salt it lightly (about 1/2 tsp salt). Add 3/4 cup farfalle and cook uncovered according to package directions until just al dente (usually 8–10 minutes for dried farfalle). Reserve 60 ml of the pasta cooking water, then drain the pasta and set aside.

Make lemon butter sauce

In the same (or another) skillet over medium heat, melt 2 tbs unsalted butter. Add the 120 ml broth and bring to a gentle simmer. Stir in 1.5 tbs fresh lemon juice and 1/2 tsp lemon zest. Simmer 1–2 minutes to slightly reduce. Add 2 tbs grated Parmesan, 1/2 tsp salt, 1/4 tsp freshly ground black pepper and 1/8 tsp red pepper flakes (if using). Stir until the cheese melts and the sauce becomes slightly glossy. If the sauce seems too thick, add up to 2 tbs of reserved pasta water; if too thin, simmer 30–60 seconds more.

Finish pasta

Add the drained farfalle to the skillet with the sauce. Toss gently over low heat for 1 minute to coat the pasta evenly, adding up to the remaining reserved pasta water 1 tbs at a time to achieve a silky consistency. Adjust seasoning to taste.

Preheat a grill pan or outdoor grill to medium-high (about 375–425°F / 190–220°C). Toss zucchini, red bell pepper, asparagus and red onion with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a bowl to coat evenly.

Arrange vegetables in a single layer on the hot grill or grill pan. Grill for 2–3 minutes per side (depending on thickness) until char marks appear and vegetables are tender-crisp. Total grilling time should be about 6–8 minutes. Remove from heat and transfer to a plate.

If using a stovetop pan instead of a grill, heat a nonstick or cast-iron skillet over medium-high and cook the vegetables with the same oil and seasoning, stirring occasionally until lightly charred and tender, about 6–8 minutes.

Combine and plate: Spoon the lemon butter farfalle onto a serving plate or bowl. Top with the grilled vegetables, arranging them attractively on top or to the side.

Garnish: Drizzle 1/2 tsp extra-virgin olive oil over the plated pasta and vegetables. Sprinkle the remaining 1–2 tbs Parmesan if desired (optional). Scatter 4 torn basil leaves over the dish and serve with a lemon wedge on the side for extra brightness.

Serve immediately while warm.