Farfalle with Roasted Vegetables and Balsamic
Ingredients
- Ingredients
- 2 red and yellow paprika
- 3 carrots
- 150 grams Green beans
- 1 Zucchini
- 3 garlic cloves
- 1 shallot
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- 400 grams Farfalle
- 2 Tbsps white balsamic vinegar
- 2 Tbsps chopped Basil
- 8 Basil
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the peppers, cut in half, and remove the seeds. Peel the carrot. Rinse the beans, and snip off the ends. Rinse the zucchini. Cut all of the vegetables into bite-sized pieces. Peel and finely dice the shallot and garlic. Add the vegetables, garlic, and diced onions to a roasting pan. Drizzle with 5 tablespoons of olive oil, then season with salt and pepper. Roast for 25-30 minutes in the oven.
Cook the farfalle in boiling salted water for 15-20 minutes until al dente. Mix the vinegar with the remaining oil, then season to taste with salt and pepper. Drain the pasta, then mix with the vegetables, vinaigrette, and basil. Place in a warm bowl. Sprinkle with the parmesan cheese, garnish with the basil leaves, and serve.
