Farfalle, the Italian word for ‘butterflies’ (also known as bow-tie pasta) is the perfect shape for this healthy and flavorful summertime pasta dish. A mixture of tender, roasted vegetables flavored with dried basil and a touch of tangy balsamic vinegar is made even more delectable with a grating of creamy Asiago cheese on top. An Italian cow’s milk cheese, the slightly sharp bite of the Asiago pairs perfectly with the mixture of deliciously flavored zucchini, yellow squash, eggplant, red onion and cherry tomatoes.
A mixture of yellow squash, zucchini, red onion, eggplant & cherry tomatoes, seasoned and ready to be roasted
(To view this recipe, click on the blue title of the blog post above*)
Farfalle with Balsamic-Roasted Vegetables & Asiago Cheese
Ingredients:
- 1 lb. farfalle pasta
- 1 zucchini, cut into bite-sized pieces
- 1 yellow zucchini, cut into bite-sized pieces
- 1 small eggplant, ends trimmed and cut into cubes
- 1 red onion, cut into bite-sized pieces
- 1 pint cherry tomatoes, quartered
- Extra virgin olive oil
- Salt and pepper
- ½ teaspoon dried sweet basil
- Pinch of red pepper flakes
- 2 Tablespoons balsamic vinegar
- ¼ cup Italian parsley, chopped
- Asiago cheese, grated for serving
Directions:
- Preheat the oven to 375 degrees. Line a large baking dish with parchment paper; place the cut zucchini, squash, eggplant, tomatoes, garlic, and red onion on a single layer on the baking sheet. Drizzle with 2 Tablespoons of oil, ½ teaspoon salt, ¼ teaspoon of pepper, the dried basil and a pinch of crushed red pepper flakes, Roast the seasoned vegetables for 35 minutes, or until they are tender and slightly caramelized. Drizzle the vegetables with the balsamic vinegar and toss to coat.
- Meanwhile, bring a large pot of salted water to a boil. Add in the dried farfalle and cook, stirring often for 10-12 minutes, or until al dente. Drain the pasta and place it in a large mixing bowl. Toss the warm pasta together with the balsamic-roasted vegetables and the chopped parsley, and also an additional tablespoon of extra virgin olive oil.
- Serve the pasta with grated Asiago cheese.
Tagged: Asiago cheese, balsamic vinegar, balsamic-roasted vegetables, cherry tomatoes, cow's milk cheese, dried basil, eggplant, farfalle, Italian, parsley, pasta, red onion, roasted vegetables, vegetarian, vegetarian pasta, yellow squash, zucchini
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