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Farfalle with Summer Veggies
Serves 4 to 6
Time 35 min
Bring fresh 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.
Special Diets:
Ingredients
- 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
- Ground black pepper, to taste
- Fine sea salt, to taste
- 1 large tomato, chopped
- 1 green onion, diced
- 1 tablespoon finely chopped basil
- 1 teaspoon chopped fresh (or 1/2 teaspoon dried) tarragon
- 2 teaspoons finely chopped fresh chives
Method
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 carbohydrates (11g dietary fiber, 9g sugar), 24g protein.
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.
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Ingredients
- 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
- Ground black pepper, to taste
- Fine sea salt, to taste
- 1 large tomato, chopped
- 1 green onion, diced
- 1 tablespoon finely chopped basil
- 1 teaspoon chopped fresh (or 1/2 teaspoon dried) tarragon
- 2 teaspoons finely chopped fresh chives