About this recipe: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!
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
Cook farfalle according to packet instructions; drain.
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.