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DigsMagazine.com.
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Quick Fix |
Tapenade-Tossed
Farfalle with Roasted Veggies
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| 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 |
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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.
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ingredients
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
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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.
o
related
recipes: tapenade,
sun-dried tomato tapenade
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