Roasted Tomato & Zucchini Farfalle with olives and peas Photograph & Recipe: Re…

Roasted Tomato & Zucchini Farfalle with olives and peas 🌿🍃🍅

📸 Photograph & Recipe: janetsmunchmeals

Recipe:

Components:

half of lb. farfalle
1 small onion, finely chopped
Three tbsp olive oil
2 bell peppers, finely chopped
2 medium zucchini, chopped
1 pint cherry or grape tomatoes, halved
1 tsp kosher salt
1/Four tsp pepper
chopped
2 tsp dried tarragon
1 tsp dried basil
1 tsp garlic powder
1 tsp dried parsley
1/Four cup vegetable broth
1 tbsp tomato paste
1/Three to half of cup peas (choice)
1/Three cup kalamata olives, roughly chopped
3/Four cup artichoke hearts, roughly chopped
1/Three cup contemporary parsley or basil, chopped
Juice of half of lemon

1. Cook dinner pasta in salted water till al dente. Drain.
2. In the meantime roast the sliced tomatoes, seasoned with a little bit of salt and pepper and round 2 tsp olive oil, at 400 levels F for approx 20 to 25 min till juices launch and so they begin to wilt.
3. In the meantime, cook dinner onions within the Three tbsp oil till translucent about 7 min, stir typically. Add the bell peppers, cook dinner one other 5 min. Add zucchini and peas, cook dinner for five min.
4. Add salt, pepper, dried herbs, broth, tomato paste, olives and artichokes. Stir properly.
5. Add pasta and roasted tomatoes, cook dinner collectively for a minute. Stir within the contemporary herbs and lemon juice. Serve.