Farfalle Pasta with freshly roasted Garden Veggies Pasta is made with with fresh ingredients. It’s a quick and easy, perfect summer dinner recipe.

This recipe was originally sponsored by Dorot Frozen Herbs.  All opinions are my own and there are no affiliate links to their products.

What’s better than a big bowl of pasta with freshly roasted vegetables?

This pasta salad is aromatic, fresh and hearty salad that can be taken to picnics or outdoor parties.

Front view of Farfalle pasta in a white bowl filled with roasted veggies. Tomatoes, pasta and onions in ramekins seen in the background

Tips for making this pasta

  • Always go with veggies in season for this pasta salad.
  • Add fresh herbs like rosemary, cilantro or parsley in addition to the frozen herbs.
  • This pasta will last about 3 days when refrigerated. Do not freeze it because it looses all it’s texture and flavors.
  • This pasta salad can be taken to picnics, potlucks, summer outdoor parties and even for lunch on the patio.
  • To make it spicy, add peppers like jalapeno or habanero.
Front view of 2 Dorot Containers opened. Fresh veggies in the background

To my pleasant surprise, it was a vegan and gluten free product.  The chopped basil was frozen when fresh with other natural ingredients.  There was also crushed ginger that was frozen while fresh.

That, my fellow readers, is what I like to call “love at first sight”!

Front view of Farfalle pasta in a white bowl filled with roasted veggies. Open Dorot Containers in the background

Choosing the vegetables

For this pasta, it’s best to go with veggies that are in season.

I loved using these veggies in it:

  • Zucchini
  • Yellow and green squash
  • Bell Peppers
  • Tomatoes (technically, it’s a fruit, LOL)
  • Onions
Overhead view of Farfalle pasta in a white bowl filled with roasted veggies

The cubes are also easy to pop out.  Just turn the package upside down on your recipe and press down on one cube.  It comes off immediately and cleanly.  One cube is equal to one tsp so I don’t even have to do the math.

Don’t like pasta? You can easily make this sauteed zucchini and summer garden vegetables without any kind of pasta. It’s easy, delicious and perfect side dish.

How to make garden veggies pasta

1) Chop the zucchini and squash into pieces.  I cut them into round pieces first and then cut each round piece into quarters

2) Cut the green bell pepper into same size pieces as the zucchini

3) Cut the onion into the same size pieces

4) In a stir fry pan, add the olive oil and heat at medium heat

5) After 30 seconds, add the cumin seeds and let them brown for about 15 seconds

6) Add the Dorot Crushed Ginger cubes and use a wooden spoon to melt the ginger cubes

7) Add the onions and cook for 2 minutes

Garden Veggies Pasta made with Dorot Crushed GInger and Dorot Chopped Basil herb. Quick and easy dinner recipe for vegans, vegetarians and meat eaters.

8) Add the green bell pepper and continue cooking for another 4 minutes

Garden Veggies Pasta made with Dorot Crushed GInger and Dorot Chopped Basil herb. Quick and easy dinner recipe for vegans, vegetarians and meat eaters.

9) Add zucchini and squash, salt, oregano

Garden Veggies Pasta made with Dorot Crushed GInger and Dorot Chopped Basil herb. Quick and easy dinner recipe for vegans, vegetarians and meat eaters.

10) Add Dorot Basil cubes and mix well. Cook uncovered for about 5 minutes or until the squash have browned.  Stir occasionally to make sure that the veggies don’t stick to the pan

Garden Veggies Pasta made with Dorot Crushed GInger and Dorot Chopped Basil herb. Quick and easy dinner recipe for vegans, vegetarians and meat eaters.

11) Transfer the cooked veggies to a bowl and place the pan back on the stove

12) Add the oil for the tomatoes and heat on medium heat for 15 seconds

13) Add the halved cherry tomatoes to the oil and cook on low heat for about 2 minutes or until the tomato’s skin start to wrinkle

14) Add the balsamic vinegar and cook for 30 seconds on medium heat until the vinegar start to burn off

15) Add the cooked pasta and cooked veggies.  Mix well

16) I always cook with less salt, so, feel free to adjust for salt at this point

Transfer the garden veggies pasta to a serving bowl, top with sunflower seeds and devour!

Garden Veggies Pasta made with Dorot Crushed GInger and Dorot Chopped Basil herb. Quick and easy dinner recipe for vegans, vegetarians and meat eaters.

Garden Veggies Pasta

Rini
Garden Veggies Pasta is made with fresh summer vegetables is a very easy dinner recipe. Or, take it to picnics and outdoor parties.
Go Ahead, Rate it now!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 701 kcal

Ingredients
  

Instructions
 

  • In a stir fry pan, add the olive oil and heat at medium heat
  • After 30 seconds, add the cumin seeds and let them brown for about 15 seconds
  • Add the Dorot Crushed Ginger cubes and stir with a wooden spoon
  • Add the onions and cook for 2 minutes
  • Add the green bell pepper and continue cooking for another 4 minutes
  • Add zucchini and squash, salt, oregano and Dorot Basil cubes
  • Mix well and cook uncovered for about 5 minutes or until the squash have browned
  • Transfer the cooked veggies to a bowl and place the pan back on the stove
  • Stir occasionally to make sure that the veggies don’t stick to the pan
  • Add the oil for the tomatoes and heat on medium heat for 15 seconds
  • Add cherry tomatoes to the oil and cook on low for about 2 min or until the tomato’s skin start to wrinkle
  • Add the balsamic vinegar and cook for 30 seconds on medium heat until the vinegar start to burn off
  • Add the cooked pasta and cooked veggies. Mix well
  • I always cook with less salt, so, feel free to adjust for salt at this point

Transfer the garden veggies pasta to a serving bowl, top with sunflower seeds and devour!

    Notes

    Nutrition Info is approximate

    Nutrition

    Calories: 701kcalCarbohydrates: 140gProtein: 12gFat: 11gSaturated Fat: 1gSodium: 1764mgPotassium: 756mgFiber: 6gSugar: 9gVitamin A: 900IUVitamin C: 92.6mgCalcium: 60mgIron: 2.2mg
    Keyword How to cook farfalle pasta, How to use dorot herbs
    Tried this recipe?Let us know how it was!

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.