Farfalle, a type of bow tie pasta, was prepared and combined with some sauteed vegetables. tasty and straightforward. It works well as a side dish for meat loaf or chicken.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1 zucchini, chopped
- 1 large onion, chopped
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
Reviews
Added mushrooms and some garlic powder
This dish was okay but then I added Parmesan cheese and a large clove of garlic. This addition made it a five star.
I dislike onion so I chopped a tomato and some mushrooms then added it to the zucchini for a less potent flavor that onions produce.
B-O-R-I-N-G recipe as written. It might be okay for some, but I tasted first & then added garlic, sun dried tomatoes in oil, slivered fresh basil, green onions and lots of parmesan. I’ll make it again with my tweeks.
Sounds wonderful. I will add green beans, tomatoes, garlic and corn. Once they are sauted, I will add bow tie pasta and some cooked chicken. Thanks for recipe!
This was actually quite tasty and easy to make. However, I think that next time I make it (and there probably will be a next time) I will add either diced tomatoes or red bell peppers for the color. I did peel the zucchini, maybe that was why it was so bland looking. Over all a good recipe. Thanks for posting.
As is this recipe is a little bland. I added some fresh garlic and a can of diced tomatoes. I think that some fresh grated parmesan would be a great addition to this dish as well, I didn’t add any because I wanted dairy free.
This was very good however I will add more cheese next time. I actually am thinking of adding a shredded parmesan or romano to compliment this dish.
It was very simple and easy to make, and for extra flavoring I added butter-sauteed onions and garlic and a few more herbs. It was sooo good.
This was yummy, I will definetly make again!
I’m not sure how this recipe would have turned out if I’d followed it exactly. I added green pepper, onion, garlic, parmasean cheese, red pepper and carrots. I also stirred in some shredded chicken. It tasted great with these additions!
Love it! Fresh, delicious and easy. Add what you like and omit what you don’t!!
This is an extremely versatile recipe – I followed the recipe but also had some leftovers from the Fourth of July party we had, so decided to throw in what I had. Delish! I added artichoke hearts, feta cheese, olives and zucchini (both green and yellow) – fabulous! I don’t salt and pepper anything until just before serving and noted that it needed a little more salt than usual, but other than that this is a dish I can use leftovers in for a cold pasta salad as well as turning it into a main course (adding chicken or salmon, etc).
Just okay. Not one I plan to make again.
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.
Very good, but I like to add a very thin tomato sauce to it.
Using a combination of the previous two reviewers, I added some minced garlic and 1/2 green bell pepper (sliced). After sauting the veggies, I added a splash of chicken broth 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 flavor and a little “dry.”
Using a combination of the previous two reviewers, I added some minced garlic and 1/2 green bell pepper (sliced). After sauting the veggies, I added a splash of chicken broth 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 flavor and a little “dry.”
I added fresh garlic, and used zuccini and red and yellow sweet peppers for the veggies. A great side dish for chicken.
This is a great recipe – it’s fast, easy and delicious! I added green peppers to it.