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Receta Farfalle With Roasted Vegetables
by Global Cookbook

Farfalle With Roasted Vegetables
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Ingredientes

  • 2 sm zucchini cut in half lengthwise and cut into 1 inch pcs
  • 1 med yellow squash cut in half lengthwise and cut into 1 inch pcs
  • 1 lrg red onion sliced
  • 2 lrg carrots cut in half lengthwise and cut into 1 inch pcs
  • 1 x green pepper cut into 1 inch pcs
  • 1 x red pepper cut into 1 inch pcs
  • 3 lrg red skin potatoes cut into 1 inch pcs
  • 7 x canned artichoke hearts (6-8) quartered
  • 1 tsp salt
  • 1/2 tsp freshly grnd black pepper
  • 1 tsp garlic pwdr
  • 1 tsp onion pwdr
  • 2 tsp dry oregano
  • 1 tsp paprika
  • 1/4 c. minced fresh parsley
  • 2 Tbsp. extra virgin olive oil
  • 1 lb farfalle pasta
  • 2 Tbsp. extra virgin olive oil
  • 2 tsp chopped garlic salt and freshly grnd black pepper
  • 3 Tbsp. minced fresh parsley

Direcciones

  1. In a large bowl, combine cut vegetables, artichokes, seasonings, and the first 2 Tbs. extra virgin olive oil and toss well. Spray two cookie sheets with non-stick cooking spray. Spread vegetable mix in a single layer over the two cookie sheets. Bake at 425 degrees for 20 min. Stir vegetables and spread to a single layer again and bake 20 more min. Turn oven to broil, broil vegetables for 3-5 min or possibly till potatoes are golden brown.
  2. Meanwhile, cook farfalle in salted, boiling water till al dente and drain. In a small frying pan, place the remaining 2 Tbs. extra virgin olive oil and saute/fry garlic for 1 minute. Toss cooked farfalle with the garlic-extra virgin olive oil before tossing with oven roasted vegetables. Season to taste with salt and pepper. Transfer to a large platter and sprinkle with minced parsley.
  3. Serves 6-8