Just a few simple ingredients go into this easy and tasty farfalle pasta with zucchini recipe that’s good served warm or at room temperature. Plenty of cherry tomatoes and briny olives provide bursts of flavor in every bite of this simple and pretty bowtie pasta dish.
In the warmer months, serving this naturally vegan dish at room temperature makes it very much like a pasta salad, especially since the flavor is provided by vinaigrette dressing. Otherwise, serve warm all year round.
Otherwise known as bowtie pasta, farfalle is a shape with lots of eye appeal! The word farfalle actually means butterfly in Italian. Here’s more than you’ll ever need to know about farfalle pasta!
Seasonal herb flavors: This is a year round pasta dish. Add fresh sage for a more wintery flavor; in warmer months, use parsley. Or switch them up; it really doesn’t matter as long as you choose the herbal flavor you most enjoy.
A lower-sodium swap-in: If briny olives are too intense for your palate, swap in sliced sun-dried tomatoes, which provide bursts of flavor without the extra sodium.
What to serve with this easy farfalle pasta
- A bean-based salad teams well with this delicate dish. Try Black Beans and Tomato Salad with Croutons and Olives or Vegan Kale Caesar Salad with Spiced Chickpeas.
- If you don’t want to follow an extra recipe, a bountiful green salad with the addition of chickpeas, black beans, or pink beans is a good companion as well.
- For a larger meal, serve with any of the above salads plus fresh corn on the cob in the summer months, or with a simple garlicky broccoli rabe or regular broccoli.
- 10 to 12 ounces farfalle (bowtie pasta)
- 2 tablespoons extra virgin olive oil
- 2 to 3 cloves garlic, minced
- 2 medium zucchini, quartered lengthwise and thinly sliced (or 1 each zucchini and yellow summer squash)
- 1 cup frozen green peas, thawed
- 1 to 1 1/2 cups cherry or grape tomatoes (red or yellow, or a combination)
- 3/4 cup pitted black olives, such as Kalamata
- A few sliced sage leaves or 1/4 cup minced fresh parsley
- 2/3 cup bottled or homemade vinaigrette dressing, or as needed
- 1 to 2 tablespoons lemon juice, or to taste
- Salt and freshly ground pepper to taste
- Cook the pasta according to package directions until al dente, then drain.
- Meanwhile, heat the oil in a medium skillet. Add the garlic and sauté over low heat until golden.
- Add the zucchini. Cover and cook over medium heat for 2 to 3 minutes, stirring often, until just tender-crisp. Add the peas and cook for another minute.
- Combine the cooked pasta with the skillet mixture in a large serving bowl. Add the remaining ingredients and stir together.
- Taste to adjust the amount of dressing, lemon juice, and salt and pepper. Toss again, and serve warm or at room temperature.
If you like farfalle with summer squashes, you may also enjoy …
See lots more delectable vegan pasta and noodle recipes.