Veggie farfalle

    20 min

    I cooked some farfalle and tossed with some sautéed vegetables. A simple and delicious side dish. It also keeps well and can be eaten cold as a pasta salad. Add more veggies as you wish!

    42 people made this

    Serves: 4 

    • 250g (9 oz) farfalle pasta
    • 1 tablespoon extra-virgin olive oil
    • 1 courgette, chopped
    • 1 red pepper, chopped
    • 1 large red onion, chopped
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cook farfalle according to packet instructions; drain.
    2. In a frying pan over medium heat, sauté courgette, red pepper and onion in olive oil until tender. Toss farfalle with vegetables and season with salt and pepper.
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    Reviews in English (23)


    I added fresh garlic, and used zuccini and red and yellow sweet peppers for the veggies. A great side dish for chicken.  -  04 Feb 2002  (Review from Allrecipes US | Canada)


    This was actually quite tasty and easy to make. However, I think that next time I make it (and there probably will be a next time) I will add either diced tomatoes or red bell peppers for the color. I did peel the zucchini, maybe that was why it was so bland looking. Over all a good recipe. Thanks for posting.  -  22 Apr 2010  (Review from Allrecipes US | Canada)


    This is another versatile recipe; throw in whatever you like, can't go wrong. I enjoy it best during the summer months with a variety of slightly warmed cherry tomatoes picked fresh from the garden. Great recipe, thanks.  -  11 Mar 2005  (Review from Allrecipes US | Canada)

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