Vegetable Farfalle

    (111)
    30 min

    Packed with veggies, this makes a great vegetarian meal that everyone will enjoy.


    108 people made this

    Ingredients
    Serves: 6 

    • 1 (500g) pack farfalle pasta
    • 1 tablespoon olive oil
    • 1/2 red onion, chopped
    • 4 cloves garlic, minced
    • 1 courgette, chopped
    • 1 yellow squash, chopped
    • 50g (2 oz) sliced fresh mushrooms
    • 1/2 red pepper, cut into strips
    • 5 plum tomatoes, chopped
    • handful fresh basil leaves
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 4 tablespoons olive oil
    • 100g (4 oz) grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook pasta according to package instructions; drain.
    2. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Sauté onion, garlic, courgette, yellow squash, mushrooms, red pepper and 1/2 the chopped tomatoes until tender. Season with basil, oregano, salt and pepper. Add pasta and olive oil. Mix well, and heat through. Sprinkle with Parmesan and remaining chopped tomatoes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (111)

    Reviews in English (75)

    by
    34

    As is, this recipe isn't good--there's no sauce and no flavor. To make this recipe AMAZING, double all the ingredients (other than the pasta) and add a chicken bullion cube. When adding the olive oil, add a few tablespoons of tomato paste and let the sauce come to a boil before adding the pasta. I've even added a litte heavy cream to the sauce and it's great that way too.  -  05 Feb 2008  (Review from Allrecipes US | Canada)

    by
    28

    With some "adjustments" this recipe was absolutly wonderful and I intend on making this again..and again...What is great about it is you could serve as is..or even add some cut up marinated chicken breasts, or some shrimp into the mix. This time I added a pound of medium sized shrimp..next time, I think I may try some chicken. I also love the fact that this can be eaten cold or hot! Now for the "adjustments" I didn't use a red onion, only because I am not too fond of them, so I used a yellow onion instead, and the whole thing, not just 1/2. I also used a whole red pepper instead of 1/2 and a few more mushrooms than that what was called for. **A note for next time though....the recommened amount of veggies and pasta ratio seemed to be a little off..A 1 lb box of bow tie pasta makes a lot. I think next time I will add 2 zucchini and 2 squash instead of 1 each, and a lot more mushrooms (we just love mushrooms), along with the whole onion and the whole red pepper..Maybe even a whole yellow pepper added to the mix would be nice. I also wonder how this would taste using a can or two of rotelle tomatoes (chopped tomatoes with green chilis) instead of the cut up roma tomatoes....Might give it a nice "bite"  -  28 Mar 2006  (Review from Allrecipes US | Canada)

    by
    18

    This pasta dish was easy to make and full of flavor! I served it to a dinner party of 6 and it was a huge hit with them! I would suggest it to anyone who wants a quick and easy pasta dish to make.  -  21 Aug 2002  (Review from Allrecipes US | Canada)

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