This delicious, super nourishing pasta was ready in around 30 minutes and packs so much flavor! 🌿🍃🌿
1/2 lb. farfalle 1 small onion, finely chopped 3 tbsp olive oil 2 bell peppers, finely chopped 2 medium zucchini, chopped 1 pint cherry or grape tomatoes, halved 1 tsp kosher salt 1/4 tsp pepper chopped 2 tsp dried tarragon 1 tsp dried basil 1 tsp garlic powder 1 tsp dried parsley 1/4 cup vegetable broth 1 tbsp tomato paste 1/3 to 1/2 cup peas (preference) 1/3 cup kalamata olives, roughly chopped 3/4 cup artichoke hearts, roughly chopped 1/3 cup fresh parsley or basil, chopped Juice of 1/2 lemon
Instructions1. Cook pasta in salted water until al dente. Drain. 2. Meanwhile roast the sliced tomatoes, seasoned with a bit of salt and pepper and around 2 tsp olive oil, at 400 degrees F for approx 20 to 25 min until juices release and they start to wilt. 3. Meanwhile, cook onions in the 3 tbsp oil until translucent about 7 min, stir often. Add the bell peppers, cook another 5 min. Add zucchini and peas, cook for 5 min. 4. Add salt, pepper, dried herbs, broth, tomato paste, olives and artichokes. Stir well. 5. Add pasta and roasted tomatoes, cook together for a minute. Stir in the fresh herbs and lemon juice. Serve