Average: 0 (0 votes)
Active time
10 minutes
Total time
30 minutes
6 servings

2 medium zucchini, chopped

2 cups cherry tomatoes, halved

Oil spray

Salt and pepper to taste

1 14-ounce box farfalle (preferably whole grain)

¼ cup chopped fresh parsley

  1. Preheat the oven to 400° F.
  2. Arrange the zucchini and tomatoes on a baking sheet and spray lightly with olive oil. Season to taste with salt and pepper. Roast for about 20 minutes, turning once with a spatula, until the zucchini is lightly browned and the tomatoes start to give off some juice.  
  3. While the vegetables are roasting, bring a large pot of water to a boil and cook the farfalle according to the package directions. Drain and return the pasta to the pot. Add the roasted vegetables and any juices in the pan, toss, and turn out into a serving dish. Garnish with parsley, season again with salt and pepper to taste, and serve hot or at room temperature.

An Oldways recipe.


Calories: 94
Fat: 3g
Sodium: 10.4mg
Carbohydrate: 11g
Fiber: 2g
Protein: 2g

Yield: 6 servings

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