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Final dish of farfalle primavera
Anneke Silva

Delicious and Healthy Faralle Primavera

5 from 1 vote
This Farfalle Primavera is very tasty. The vegetables are fresh and bright, while the parmesan is savoury, salty, and the chili adds a bit of a kick. All these beautiful flavours are brought together with the reserved pasta water which creates a silky sauce when combined with all the other ingredients. This meal is delicious, healthy, and hearty, and best of all it all comes together in under an hour.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 5 people
Course: dinner
Cuisine: American
Calories: 656
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup Extra virgin olive oil divided
  • 2 cups Eggplant chopped
  • 1 cup Zucchinni chopped
  • 1 cup Mushrooms sliced
  • 500 grams Farfalle Pasta
  • 1/2 cup Pasta water reserved
  • 1 cup Parmesan grated
  • 1/2 tsp Kosher Salt
  • 2 cloves Garlic minced
  • 1 1/2 tsp Chili Flakes

Equipment

  • Heavy Bottomed Pan
  • Pot
  • Knife
  • Wooden spoon
  • Cutting Board
  • Roasting Pan
  • Parchment Paper
  • Pasta Pot

Method
 

  1. Preheat the oven to 375 F and roast the veggies until golden brown using half the oil and the kosher salt, 45 minutes.
    Preheat the oven to 375 F and roast the veggies until golden brown using half the oil and the kosher salt, 45 minutes.
  2. Cook the farfalle to al dente then drain, reserving a half cup of water
  3. Add the rest of the oil to the heavy bottomed pan on medium heat and add the garlic and chili flakes. Cook for 2 minutes.
    Add the rest of the oil to the heavy bottomed pan on medium heat and add the garlic and chilli flakes. Cook for 2 minutes.
  4. Add the farfalle and reserved pasta water as well as the vegetables and mix.
    Add the farfale and reserved pasta water as well as the vegetables and mix.
  5. Add the parmesan, mix and serve.
    Add the parmesan, mix and serve.