Farfalle, more commonly known as Bow-Tie pasta, has always been a favorite of mine.
Even way back when I was putting them in my dollies hair and getting yelled at by Grandma for
using all the pasta. I was such a rebel.
These little babies are also often used in Pasta Salads. The kind you find at picnics but don’t touch
because “Who knows where its been?” So I figured these would be the perfect choice to throw into
my “Summer Pasta with Vegetables Salad.” Please know that this isn’t
your traditional pasta salad. Its not served cold, and there is no creamy type of fancy cheese in it.
Its actually just pasta, with a ton of veggies and some light marinara sauce to give it some life.
When I think of the word “salad”, I immediately think of the word”tossed”. Which is exactly
what this is. Just a whole bunch of stuff, tossed together.
This dish also involves an inappropriate amount of peppers. I love peppers. So much. I like to eat
them everyday. I once read something that they help you lose weight. Its probably a lie.
I still love them. Everyday.
I actually always cook this with a garlic and oil sauce rather then marinara, but I was short
on olive oil and didn’t have enough for the whole thing. Shameful. I know. But it
tasted just as good with sauce, so by all means, do whatever you feel is best!
Farfalle (bowtie) Pasta
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 Orange Pepper
Salt, Pepper, Garlic Powder, any seasoning you like!
Start off by putting a pot of water on a medium – high flame.
While you wait for the water to boil, start to chop up your vegetables.
This picture makes me smile. I love colorful vegetables near each other.
Of course, you can use whatever vegetables you’d like. Throw in some asparagus, scallions, snow peas, anything that makes you make a funny face when you bite into it. I just used what I had on hand.
If you noticed, there is no broccoli shown here. I actually have some frozen broccoli that I use, and only requires some defrosting in the microwave before I need to use it. If you have a similar situation going on, I’ll let you know when the time is to get it in there.
After everything is chopped, minced, and cut into tiny pieces, heat a large pan of olive oil on medium heat. I used a wok. You don’t have to. This just gave me the excuse to pull out the wok.
By now your water should be boiled, and its time to put on the pasta!
While your oil is heating, put on a pot on some marinara sauce. I really suggest making a whole bunch, and freezing the extra for times like these. It feels so good to just pull it out and have it ready. All it takes is heating up in a pan. Its lovely. Mix it around with a spoon while your pasta cooks.
Season your vegetables with some salt and pepper and dump them into your pan.
Now is the time to get your frozen broccoli in the microwave. You can, however, dump it right into the pan with all the other veggies. By doing this though, it will leave the others with a cold frost that will take some extra time to cook out.
Mix it all up making sure the olive oil coats the veggies.
This is making me so hungry just looking at it.
Now for some kicks, add a little bit of red wine to the mix. This is completely optional. I may or may not have had a couple of glasses of it before I decided this was a good idea.
Heres the one I used. Luna Di Luna Merlot/Cabernet mix. So.Good.
Toss in your defrosted broccoli and mix it into the others.
Let that cook and simmer for a few minutes.
When your pasta reaches Al dente, drain it, put it back in the pot, and pour some marinara sauce on.
Turn off your veggies, and pour some into the pasta. Mix it all up making sure you extract them evenly.
P.S- A smoking pot is a food bloggers worst nightmare. I apologize for all the foggy pictures.
Throw on some extra salt and pepper and get ready to serve.
How many times can I say yum in this post?
Pour a glass of wine and dig in!!