Zucchini Capsicum Farfalle
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1
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5reviews
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15saves
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20min
Ingredients
Serves : 4
- 280g farfalle pasta
- 1 tablespoon extra-virgin olive oil
- 1 zucchini, chopped
- 1 red capsicum, chopped
- 1 large red onion, chopped
- salt and freshly ground black pepper to taste
Directions
Preparation: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.
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Reviews (5)
Used different ingredients. This is another versatile recipe; throw in whatever you like, can't go wrong. I enjoy it best during the summer months with a variety of slightly warmed cherry tomatoes picked fresh from the garden. Great recipe, thanks. - 29 Sep 2008
Used different ingredients. I added fresh garlic, and used zuccini and red and yellow sweet capsicums for the veggies. A great side dish for chicken. - 29 Sep 2008
Used different ingredients. Using a combination of the previous two reviewers, I added some minced garlic and 1/2 green capsicum (sliced). After sauting the veggies, I added a splash of chicken stock and then a splash of white wine. Once heated, I poured all over the pasta. An okay, economical meal. If I had made this with a main dish, I might have recieved it a little better but since I made this as a quick lunch for my daughter and I - I found it lacking in flavour and a little "dry." - 29 Sep 2008