Farfalle Primavera

A new favourite quick and easy veggie filled pasta dish – perfect for a meatless Monday! This recipe made 4 servings and was veggie-packed. Delicious!

Ingredients:

  • 1/2 box of Farfalle pasta (1/2 pound – 8 oz)
  • 1 heaping tablespoon of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 red pepper, thinly sliced
  • 1 1/2 cups thinly sliced onion (I used a Spanish onion, but you can use yellow/cooking)
  • 1 package (227g/8 oz) of cremini mushrooms
  • A sprinkling of Italian seasoning (about 1/2 teaspoon)
  • Coarse salt and and freshly ground pepper
  • 1 bunch of asparagus, ends trimmed and cut into 1″ pieces
  • 1 cup of freshly grated Parmesan cheese plus more for serving

Directions:

  1. Prepare a pot of salted boiling water and cook pasta according to package instructions (Farfalle takes about 11 minutes).
  2. While water heats up to a boil, prepare your veggies by heating the olive oil in a large skillet on medium-high. Once pan is hot, add garlic, red pepper, onion and mushrooms. Season with a sprinkling of salt, pepper and Italian seasoning to your taste. Mix and cook the veggies until softened and cooked through. Turn pan down to low as you wait for the pasta to finish cooking.
  3. When 11 minutes is complete, add the asparagus pieces to the pasta and cook for an additional 3 minutes. (Note: you can add the asparagus earlier if you like your pasta more al dente – with my kids eating the pasta too it needs to be a bit softer).
  4. Once the additional 3 minutes is complete, use a large slotted spoon to transfer the pasta and asparagus directly into the veggies in the skillet, and toss to combine.
  5. Add the Parmesan cheese and toss again to combine.
  6. Serve the pasta with some grated Parmesan and a few grinds of fresh pepper.

Notes:

  • You can certainly make more by using an 1 pound box of pasta, just add in some more veggies.
  • Try any combination of veggies you like or substitute in variations depending on the season and what is available: yellow or orange peppers, zucchini, broccoli, summer squash, grape tomatoes, thinly sliced carrots, sun dried tomatoes.
  • If you like a little kick add some red pepper flakes while the veggies are cooking or individually when serving.
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