Farfalle Blistered Tomato Basil with Roasted Vegetables

• 8 oz farfalle pasta
• 2 cups cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup bell pepper, diced
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp balsamic vinegar
• Salt to taste
• Pepper to taste
• 2 tbsp Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss zucchini, bell pepper, and red onion with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes.
3. 3 Meanwhile, cook pasta according to package instructions until al dente.
4. 4 In a large pan, heat 2 tablespoons olive oil over medium heat. Add cherry tomatoes and garlic, cook until tomatoes blister.
5. 5 Drain pasta and add to the pan with tomatoes. Stir in roasted vegetables, basil, and balsamic vinegar.
6. 6 Season with salt and pepper to taste. Optional: Sprinkle with Parmesan cheese before serving.

Equipment

• Oven
• Baking sheet
• Large pan

Variations

• Add sautéed mushrooms for an earthy depth.
• Swap farfalle for your favorite pasta shape.

Substitutions

• Use grape tomatoes if cherry tomatoes are not available.
• Substitute zucchini with eggplant for a different texture.

Pairings

• A glass of Pinot Noir complements the dish beautifully.
• A side of garlic bread rounds out the meal perfectly.

Nutrition

Tips

• For extra flavor, roast the vegetables with a sprinkle of Italian seasoning.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain saucy texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a simple arugula salad and a crusty baguette.
• Serve alongside grilled chicken for added protein.

FAQ