Colorful bow tie pasta with roasted veggies, herbs, and lemon-garlic dressing, perfect for special gatherings.
# Components:
→ 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)
# Method:
01 - Set the oven temperature to 400°F (200°C) to prepare for roasting the vegetables.
02 - Combine diced bell peppers, chopped zucchini, sliced red onion, and halved cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper; spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
03 - Bring a large pot of salted water to a boil and cook the farfalle until al dente according to package instructions; drain thoroughly and transfer to a large serving bowl.
04 - Whisk together extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, minced garlic, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified and smooth.
05 - Add the roasted vegetables to the drained pasta, pour the lemon-garlic dressing over, and toss gently to evenly coat all components.
06 - Sprinkle crumbled feta cheese, chopped basil, parsley, and toasted pine nuts over the top; serve warm or at room temperature.
