Zucchini Capsicum Farfalle

    20 minutes

    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.

    37 people made this

    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

    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 in English (24)


    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