Zucchini Capsicum Farfalle

  • 16saves
  • 20min

Well, it doesn't get much simpler than this vegetarian pasta meal! I serve this as a light lunch, a side dish and also cold as a pasta salad.

Susan

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 

  1. Cook farfalle according to packet instructions and then drain.
  2. 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)

BOOKCHICKADEE
by
2

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

KIMCALI
by
1

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

MEMENTO
by
1

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

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