Bow tie pasta mixed with roasted peppers, zucchini, herbs, and a tangy lemon-garlic drizzle.
# What you need:
→ Pasta
01 - 1 pound bow tie (farfalle) pasta
→ Roasted Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 medium yellow bell pepper, diced
04 - 1 medium zucchini, chopped
05 - 1 small red onion, sliced
06 - 7 ounces cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried Italian herbs
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon lemon zest
14 - 2 cloves garlic, minced
15 - 1 teaspoon honey or maple syrup
16 - 1 tablespoon Dijon mustard
17 - Salt, to taste
18 - Freshly ground black pepper, to taste
→ To Finish
19 - 2 ounces crumbled feta cheese
20 - 3 tablespoons chopped fresh basil
21 - 2 tablespoons chopped fresh parsley
22 - 1 ounce toasted pine nuts (optional)
# How to make it:
01 - Set oven temperature to 400 degrees Fahrenheit.
02 - Combine bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, dried Italian herbs, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
03 - Boil bow tie pasta in a large pot of salted water until al dente, following package instructions. Drain and transfer to a large serving bowl.
04 - Whisk together extra-virgin olive oil, lemon juice, lemon zest, minced garlic, honey or maple syrup, Dijon mustard, salt, and pepper until smooth.
05 - Add roasted vegetables to the pasta. Pour dressing over and toss gently to mix thoroughly.
06 - Sprinkle crumbled feta cheese, chopped fresh basil, parsley, and toasted pine nuts if desired. Serve warm or at room temperature.
