Farfalle with Summer Veggies

Farfalle with Summer Veggies

Serves 4 to 6

Bring fresh organic vegetables to your dinner table with this simple and delicious plate of pasta, lightly sauced with refreshing crème fraîche and lemon juice. Delightful served hot or cold, it also packs well for a late season picnic pasta salad.

  • 2 cups cut fresh vegetables, such as green beans, corn, bell peppers and peas, or more up to 3 cups
  • 16 ounces dried farfalle pasta
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup crème fraîche
  • 1 tablespoon lemon juice
  • Freshly ground black pepper, to taste
  • Sea salt, to taste
  • 1 large tomato, chopped, chopped
  • 1 green onion
  • 1 tablespoon finely chopped basil
  • 1 teaspoon chopped fresh (or 1/2 teaspoon dried) tarragon
  • 2 teaspoons finely chopped chives
You must be signed in to use shopping lists. Sign in or create account

Steam vegetables separately over boiling water until crisp tender. Set aside.

Cook pasta in salted boiling water until al dente, according to package directions. Drain and return to cooking pot over low heat. Stir in olive oil, crème fraîche, lemon juice and black pepper until well combined. Add tomato, green onion, basil and tarragon and toss until tomatoes soften. Add vegetables and toss quickly to combine. Transfer to a serving bowl and garnish with chives.

Nutritional Info: 
Per Serving:600 calories (110 from fat), 12g total fat, 4g saturated fat, 10mg cholesterol, 260mg sodium, 102g carbohydrate (11g dietary fiber, 9g sugar), 24g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion