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Farfalle Veggie Pasta with Zucchini

This mouthwatering Farfalle Veggie Pasta with Zucchini is simple to make and oh-so-yummy. It's filled with lots of vibrant and nourishing vegetables, tangy kalamata olives, fresh herbs and lemon.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Keyword: bowties, cheesy pasta, farfalle, kalamata olives, olives, veggie pasta
Servings: 4 people


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


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