Summer Veggies With Farfalle

Total Time
35mins
Prep 15 mins
Cook 20 mins

Garden veggies sautéed in very little oil and broth to keep the fat down and lots of fresh, colorful,flavor.

Ingredients Nutrition

Directions

  1. In a large pan heat oil and sauté jalapeño, pepper, carrots, onion, and squash for 5 minutes adding little broth if needed.
  2. Add tomatoes, garlic and broth to heat.
  3. Toss in capers and herbs.
  4. Toss in drained pasta to coat. Season with salt and pepper.
  5. Serve with grated fresh cheese.

Reviews

(2)
Most Helpful

I would cut back on the tomatoes. There are a LOT of tomatoes in this dish.

Paris D August 14, 2009

So easy and so good! The only changes I made was instead of a jalapeno I used an anaheim chile pepper and used a regular garlic clove, minced. For the herbs I used tarragon, oregano and thyme. I also used water instead of broth. Delish!

ellie_ August 11, 2008

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