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:

VegetarianVegetarian

Ingredients

    2 cupscut fresh vegetables, such as green beans, corn, bell peppers and peas, or more up to 3 cups
    16 ouncesdried farfalle pasta
    2 tablespoonsextra-virgin olive oil
    1/4 cupcrème fraîche
    1 tablespoonlemon juice
    Ground black pepper, to taste
    Fine sea salt, to taste
    1 largetomato, chopped
    1green onion, diced
    1 tablespoonfinely chopped basil
    1 teaspoonchopped fresh (or 1/2 teaspoon dried) tarragon
    2 teaspoonsfinely chopped fresh chives

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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

Serving Size

Calories

600

Total Fat

12g

Saturated Fat

4g

Cholesterol

10mg

Sodium

260mg

Total Carbohydrate

102g

Dietary Fiber

11g

Total Sugars

9g

Protein

24g

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.