Colorful bow tie pasta tossed with roasted vegetables, fresh herbs, and lemon-garlic dressing for festive occasions.
# Ingredient list:
→ Pasta
01 - 1 lb 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 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs
09 - Salt and freshly ground black pepper, to taste
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tsp lemon zest
13 - 2 cloves garlic, minced
14 - 1 tsp honey or maple syrup
15 - 1 tbsp Dijon mustard
16 - Salt and freshly ground black pepper, to taste
→ To Finish
17 - 2 oz crumbled feta cheese
18 - 3 tbsp chopped fresh basil
19 - 2 tbsp chopped fresh parsley
20 - 1 oz toasted pine nuts (optional)
# Step-by-Step Guide:
01 - Heat the oven to 400°F.
02 - Combine bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper; spread evenly on a baking sheet.
03 - Place the vegetables in the oven and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Boil the bow tie pasta in a large pot of salted water according to package directions until al dente; drain and transfer to a large serving bowl.
05 - Whisk together extra-virgin olive oil, lemon juice, lemon zest, garlic, honey or maple syrup, Dijon mustard, salt, and pepper until combined.
06 - Add the roasted vegetables to the cooked pasta and pour over the dressing; toss gently to combine evenly.
07 - Top with crumbled feta, fresh basil, parsley, and toasted pine nuts if desired; serve warm or at room temperature.
