Farfalle del Orto Recipe
Roasted seasonal vegetables, onion, garlic, EVOO
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Ingredients
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Pasta and Vegetables
Method
Preparation
Roast the Vegetables
Preheat your oven to 200°C (400°F). Chop the zucchini, bell pepper, eggplant, and red onion into bite-sized pieces. Mince the garlic cloves.
In a large mixing bowl, combine the chopped vegetables and minced garlic. Drizzle with 3 tablespoons of EVOO, and season with salt and black pepper. Toss to coat evenly.
Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Cook the Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
Combine and Serve
Once the vegetables are done roasting, combine them with the cooked pasta in a large bowl. Drizzle with the remaining tablespoon of EVOO and toss gently to combine. Add fresh basil and adjust seasoning if necessary. Serve warm.
