Bow tie pasta with roasted veggies, fresh herbs, and a zesty lemon-garlic dressing, perfect for lively gatherings.
# Ingredient List:
→ Pasta
01 - 1 lb bow tie (farfalle) pasta
→ Roasted Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 medium yellow bell pepper, diced
04 - 1 medium zucchini, chopped
05 - 1 small red onion, sliced
06 - 7 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs
09 - Salt and freshly ground black pepper, to taste
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tsp lemon zest
13 - 2 cloves garlic, minced
14 - 1 tsp honey or maple syrup
15 - 1 tbsp Dijon mustard
16 - Salt and freshly ground black pepper, to taste
→ To Finish
17 - 2 oz crumbled feta cheese
18 - 3 tbsp chopped fresh basil
19 - 2 tbsp chopped fresh parsley
20 - 1 oz toasted pine nuts (optional)
# Recipe Steps:
01 - Preheat the oven to 400°F.
02 - Toss diced bell peppers, chopped zucchini, sliced red onion, and halved cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring once halfway, until tender and slightly caramelized.
03 - Cook bow tie pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and transfer to a large serving bowl.
04 - Whisk together extra-virgin olive oil, lemon juice, lemon zest, minced garlic, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until well combined.
05 - Add the roasted vegetables to the cooked pasta. Pour the dressing over and gently toss to combine evenly.
06 - Sprinkle crumbled feta cheese, chopped basil, parsley, and toasted pine nuts if using over the pasta mixture. Serve warm or at room temperature.
