Roasted Tomato & Zucchini Farfalle with olives and peas

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  • 1/2 lb. farfalle

  • 1 small onion, finely chopped

  • 3 tbsp olive oil

  • 2 bell peppers, finely chopped

  • 2 medium zucchini, chopped

  • 1 pint cherry or grape tomatoes, halved

  • 1 tsp kosher salt

  • 1/4 tsp pepper chopped

  • 2 tsp dried tarragon

  • 1 tsp dried basil

  • 1 tsp garlic powder

  • 1 tsp dried parsley

  • 1/4 cup vegetable broth

  • 1 tbsp tomato paste

  • 1/3 to 1/2 cup peas (preference)

  • 1/3 cup kalamata olives, roughly chopped

  • 3/4 cup artichoke hearts, roughly chopped

  • 3/4 cup artichoke hearts, roughly chopped

  • 1/3 cup fresh parsley or basil, chopped Juice of 1/2 lemon


  • Cook pasta in salted water until al dente. Drain.
  • Meanwhile roast the sliced tomatoes, seasoned with a bit of salt and pepper and around 2 tsp olive oil, at 400 degrees F for approx 20 to 25 min until juices release and they start to wilt.
  • Meanwhile, cook onions in the 3 tbsp oil until translucent about 7 min, stir often. Add the bell peppers, cook another 5 min. Add zucchini and peas, cook for 5 min.
  • Add salt, pepper, dried herbs, broth, tomato paste, olives and artichokes. Stir well.
  • Add pasta and roasted tomatoes, cook together for a minute. Stir in the fresh herbs and lemon juice. Serve

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