make your stomach happy 

a home + living guide for the post-college, pre-parenthood, quasi-adult generation


editor's note

o lounge
o nourish
o host


submit your ideas


copyright ©1999-2000

Quick Fix | Tapenade-Tossed 
Farfalle with Roasted Veggies
Roasted vegetables require a bit of time to cook but require little attention, so this dish is actually very easy to make. Feel free to experiment with 
different combinations of veggies … keep in mind though that you’ll want to have an assortment of hues, since the contrasting colors are what make the dish look impressive.


2 red bell peppers
2 small zucchini
1 large red onion
12 cherry tomatoes
1 portion tapenade
(you can make this olive paste while the veggies are roasting)
1 tbsp olive oil
1 handful fresh basil leaves,
shredded/ snipped
1 lb. farfalle
time 30-40 min
serves 4

1. Halve, core and chop the red peppers into 1" squares. Slice the zucchini diagonally into 3/8" wide chunks. Peel the red onion and chop into wedges.
2. Toss red pepper, zucchini, red onion and cherry tomatoes with 1 tbsp olive oil and basil, to coat.

3. Spread in a large roasting pan and bake in oven at 475°F for 30-40 minutes (until the veggies have begun to blacken at the edges and are cooked through).
4. About twenty minutes into the roasting time, set a large pot of water to boil. Cook the farfalle to desired doneness and drain.
5. Return the farfalle to the pot, and toss with the tapenade until the pasta is well-coated. Mix in the roasted veggies.
6. Add salt and pepper, if needed. Serve.


related recipes: tapenade
sun-dried tomato tapenade

for more great recipes,
check out the
recipe index ! 

---------------------------> lounge . nourish . host . laze . home.