Instructions:
In a large pot bring 5 quarts of water to boil and add 1 Tbsp of salt. Clean and cut the vegetables into 1/4 of inch thick by 1.5 inches. Halve tomatoes. Saute vegetables (except tomatoes) with extra-virgin olive oil for 8 to 10 minutes. Add salt, pepper and tomatoes and set aside. Add the farfalle pasta to the water, stir well and boil for 8 to 10 minutes. Drain farfalle pasta and save 1/2 cup of cooking water. Pour farfalle back into the pot, add saved water, vegetable sauce and Parmigiano-Reggiano. Mix well and serve immediately.Serves 6 to 8.
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