Summer Veggies With Farfalle

“Garden veggies sautéed in very little oil and broth to keep the fat down and lots of fresh, colorful,flavor.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pan heat oil and sauté jalapeño, pepper, carrots, onion, and squash for 5 minutes adding little broth if needed.
  2. Add tomatoes, garlic and broth to heat.
  3. Toss in capers and herbs.
  4. Toss in drained pasta to coat. Season with salt and pepper.
  5. Serve with grated fresh cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: