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.
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.
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”!
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
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
8) Add the green bell pepper and continue cooking for another 4 minutes
9) Add zucchini and squash, salt, oregano
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
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
Ingredients
- 1 zucchini cut into small cubes
- 1 yellow squash cut into small cubes
- ½ red onion cut into small cubes
- 1 green bell pepper cut into small cubes
- ½ cup cherry tomatoes (halved)
- 1 tsp cumin seeds
- 2 tsp extra virgin olive oil for cooking the veggies
- 1 tsp extra virgin olive oil for cooking the tomatoes
- 1 ½ tsp salt
- 2 cups mini farfalle cooked
- 4 cubes Dorot Crushed Ginger
- 4 cubes Dorot Chopped Basil
- 1 tsp oregano dried
- 2 tsp balsamic vinegar
- 1 tsp sunflower seeds (optional)
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
