var_dump($adSection);

Bow Tie Pasta with Roasted Asparagus and Peppers

77 Reviews
97% would make this recipe again

All types of short cut pasta can be used in this colourful Spring recipe. I prefer to use the bow-tie pasta called "farfalle".

Preparation : 20 min Cooking : 15 min
530 calories/serving
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

1/4 cup olive oil 65 mL
20 asparagus, average size 400 g
2 yellow or red sweet peppers 400 g
320 g farfalle (bow-tie) 5 cups
1 shallots, finely chopped 40 g
80 g feta cheese, crumbled
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Preheat the oven to 215ºC/425ºF. Add half of the oil to a large baking tray.
  2. Prepare the asparagus and peppers. Leave the asparagus whole; Cut the peppers in half or quarters, removing the stem and seeds. Lay the vegetables in a single layer on the oiled baking tray. Coat them thoroughly with the oil in the tray, then add a little salt. Bake in the middle of the oven until the vegetables are nicely browned, about 10-12 min. Turn the vegetables a couple times during cooking, so that they will cook evenly. Set aside.
  3. The peppers should be peeled before serving. To make the peeling easier, cover or wrap the peppers with aluminum foil or put them in a paper bag, and let them cool down a few minutes (the moisture kept under the cover will help lift the peel). Cut the peppers into strips and the asparagus into bite-size pieces (about 1,5 cm).
  4. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time.
  5. Cook the pasta in a large pot of boiling salted water until it is (al dente).
  6. Meanwhile, warm the remaining oil in a frying pan over medium heat. Add the finely chopped shallot, then sauté 2-3 min, until it is softened. Add the cooked vegetables. Crumble the feta, add it to the pan, and stir. Mix well, then lower the heat to very low. Add just a little salt (feta cheese is rather salty), and pepper to taste.
  7. Drain the pasta then pour it into the pan, mix well and adjust the seasoning.
  8. Serve in the warmed dishes.

Remarks

The asparagus and peppers may be cooked 2 days in advance then warmed and added to the pasta right before serving.

Nutrition Facts Table

per 1 Serving (380g)

Amount

% Daily Value

Calories

530

Fat

23 g

35 %

Saturated 5.5 g
+ Trans 0 g

28 %

Cholesterol

20 mg

Sodium

450 mg

19 %

Carbohydrate

69 g

23 %

Fibre

6 g

25 %

Sugars

6 g

Protein

16 g

Vitamin A

31 %

Vitamin C

149 %

Calcium

13 %

Iron

24 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¾ servings
Grain Products : 2 ¾ servings
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Calcium, Pantothenic Acid
Good source of  :
Copper, Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B2
Excellent source of  :
Fibre, Folacin, Manganese, Selenium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1
Meat and Alternatives ½
Fats 3

Leave a review

You have to be logged in to leave a review

Members' Reviews

77 Reviews (75 with rating only ) 97% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
pereznat
june 03, 2010

Make it and eat it warm or let it cool down to eat as a pasta salad. Both ways are delicious, with the second one being a good option for a portable lunch.

Useful 1
MangiaQuesto
november 20, 2009 | I would make this recipe again

Loved it!!! I left the skins on the peppers just to save a step. I will definitely make this again. So quick and easy.

Useful 2

This recipe is in the following categories

Vegetables | Pasta | Main courses/Entrées | High Iron | Vegetarian | High Fibre | Halal | Kosher | Italian

Top Reviews

View All Reviews
MangiaQuesto
november 20, 2009 | I would make this recipe again

Loved it!!! I left the skins on the peppers just to save a step. I will definitely make this again. So quick and easy.

Useful 2
pereznat
june 03, 2010

Make it and eat it warm or let it cool down to eat as a pasta salad. Both ways are delicious, with the second one being a good option for a portable lunch.

Useful 1