About this recipe:I cooked some farfalle and tossed with some sautéed vegetables. A simple and delicious side dish. It also keeps well and can be eaten cold as a pasta salad. Add more veggies as you wish!
280g farfalle pasta
1 tablespoon (15ml) extra-virgin olive oil
1 courgette chopped
1 red capsicum, chopped
1 large red onion, chopped
salt and freshly ground black pepper to taste
Prep:5min › Cook:15min › Ready in:20min
Cook farfalle according to packet instructions and then drain.
In a frying pan over medium heat, gently cook the zucchini, capsicum and onion in olive oil until tender. Toss cooked farfalle with vegetables and season with salt and pepper.