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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.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
2
people
Calories
701
kcal
Ingredients
1x
2x
3x
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
Transfer the garden veggies pasta to a serving bowl, top with sunflower seeds and devour!
Notes
Nutrition Info is approximate
Nutrition
Calories:
701
kcal
Carbohydrates:
140
g
Protein:
12
g
Fat:
11
g
Saturated Fat:
1
g
Sodium:
1764
mg
Potassium:
756
mg
Fiber:
6
g
Sugar:
9
g
Vitamin A:
900
IU
Vitamin C:
92.6
mg
Calcium:
60
mg
Iron:
2.2
mg
Keyword
How to cook farfalle pasta, How to use dorot herbs
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