Farfalle with Vegetables. Farfalle pasta mixed with sautéed vegetables and marinara sauce.
For this recipe I am using up the vegetables that I have left in the refrigerator and freezer. That is why there is a combination of fresh and frozen vegetables in this farfalle with vegetables dish. Luckily, fresh and frozen vegetables work fine together when cooked in the right order.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Farfalle with Vegetables
Preparing the Farfalle:
- Prepare the farfalle according to the package instructions for al dente. Strain pasta and set aside.
Preparing the Vegetables:
- While the farfalle is cooking, in a large skillet or pot add in the extra virgin olive oil and bring to a high heat.
- Next, add in the onions and carrots and sauté for 2 minutes, mixing occasionally.
- Next, add in the zucchini, broccoli, green beans, salt, ground black pepper, and garlic powered and sauté for 10 minutes, mixing occasionally.
Brining the Recipe Together:
- Next, add in the marinara sauce and mix well. Bring to a simmer and cook for 5 minutes, mixing occasionally.
- Finally, add in the cooked pasta and cook for 2 minutes, mixing occasionally to incorporate all of the ingredients.
How To Serve Farfalle with Vegetables:
- Serve the farfalle with vegetables with crusty Italian bread or with a side salad.
More Pasta Recipes To Try
Pasta Primavera Recipe
Chop up some vegetables, sprinkle on some olive oil, roast away, and combine with pasta.
Pasta with Escarole and Beans
Escarole sautéed in garlic and oil and combined with cannellini beans, pasta, and grated cheese.
Pasta with Zucchini and Tomatoes
Zucchini and tomatoes sautéed with garlic and onions and mixed with pasta.
Pasta with Artichokes and Peppers
Artichokes and peppers sautéed with garlic, onions, and tomatoes and mixed with penne pasta.
The Recipe
Farfalle with Vegetables
Ingredients
- 1 lb. farfalle
- 24 oz. marinara sauce
- 2 medium carrots sliced
- 1 medium zucchini sliced
- 1 onion sliced
- 1 bag frozen broccoli 12-16 oz.
- 1 bag frozen green beans 12-16 oz.
- ¼ cup extra virgin olive oil
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp garlic powder
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Pasta:
- Prepare the farfalle according to the package instructions for al dente. Strain pasta and set aside.
Preparing the Vegetables:
- While the farfalle is cooking, in a large skillet or pot add in the extra virgin olive oil and bring to a high heat.
- Next, add in the onions and carrots and sauté for 2 minutes, mixing occasionally.
- Next, add in the zucchini, broccoli, green beans, salt, ground black pepper, and garlic powered and sauté for 10 minutes, mixing occasionally.
Brining it All Together:
- Next, add in the marinara sauce and mix well. Bring to a simmer and cook for 5 minutes, mixing occasionally.
- Finally, add in the cooked pasta and cook for 2 minutes, mixing occasionally to incorporate all of the ingredients.
To Serve:
- Serve the farfalle with vegetables with crusty Italian bread or with a side salad.
Invent Your Recipe
Nutrition
Invent Your Recipe:
I am using farfalle pasta for this recipe because I love the texture and final look of the dish. However, feel free to use any pasta you have on hand. I recommend using penne, ziti, rigatoni, gemelli, and spaghetti as alternatives.
For the vegetables, use what ever you like. Other vegetables that would work well in this dish are, asparagus, eggplant, spinach, Swiss chard, peppers, tomatoes, and cauliflower.
If you do not have marinara sauce on hand, you could use vodka sauce or vegetable broth instead. If using the vegetable broth, you might want to add some additional flavor with crushed red pepper flakes, dried oregano, dried basil, or dried thyme.
