Oven-Roasted Farfalle with Zucchini, Spinach, and Basil

Ingredients

- 12 oz farfalle pasta
- 1 cup peas
- 2 cups shredded spinach
- 1 large zucchini, sliced
- 1/2 cup fresh basil leaves
- 1 cup Asiago cheese, finely grated
- 1/2 cup lemon vinaigrette
- Lemon wedge for garnish
- Salt and pepper to taste
- 2 tablespoons olive oil

Instructions

1. Preheat Oven
Preheat your oven to 400°F (205°C).

2. Prep Pasta
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, approximately 10 minutes. Drain and set aside.

3. Prepare Vegetables
Toss the sliced zucchini and peas in a bowl with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet.

4. Roast Vegetables
Place the baking sheet with the zucchini and peas into the preheated oven. Roast for about 15 minutes, or until the zucchini is golden and tender, flipping halfway through.

5. Combine Ingredients
In a large mixing bowl, combine the cooked farfalle, roasted zucchini and peas, shredded spinach, and basil leaves.

6. Finalize the Dish
Pour the lemon vinaigrette over the pasta and vegetable mixture. Toss well to coat all ingredients evenly.

7. Add Cheese
Gently fold in the Asiago cheese, reserving a little for garnish.

8. Serve
Transfer the pasta to serving plates. Garnish with additional Asiago cheese and a lemon wedge on the side. Serve immediately.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes

- Cooking Time: PT25M
25 minutes

Total Time

- PT40M
40 minutes

Type of Dish

- Lunch

Keywords

1. Farfalle recipe
2. Oven-roasted pasta
3. Zucchini pasta
4. Vegetarian lunch
5. Easy Italian recipe
6. Lemon vinaigrette pasta
7. Spinach and basil pasta
8. Asiago cheese
9. Healthy lunch recipe
10. Roasted vegetable pasta

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 1250

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