Pasta "Farfalle" with vegetables and pesto sauce
This pasta is a very tasty, satisfying and self-sufficient dish that is ideal for those who are fasting. Farfalle pasta is rich in fiber and carbohydrates, broccoli contains a significant amount of protein, which makes cabbage an excellent meat substitute, which is important for vegetarians. Artichokes have a balanced and rich composition of nutrients.
Ingredients
Servings 1–2- Farfale pasta - 80 g
- marinated artichokes - 35 g
- broccoli cabbage - 45 g
- cherry tomatoes - 35 g
- zucchini - 20 g
- garlic - 5 g
- chili pepper - 2 g
- spinach - 5 g
- pesto - 30 years
- olive oil - 30 g
- vegetable broth - 50 ml
Cooking
Step 1
Boil broccoli florets for 1 minute and cool in ice water. Blanch the tomatoes in hot water and remove the skin. Cut zucchini into strips.
Step 2
Bake prepared vegetables in the oven, after sprinkling with oil, for 3 minutes.
Step 3
In a frying pan over medium heat, saute finely chopped garlic and chili in olive oil for 10 seconds, then pour in the broth.
Step 4
Boil the pasta, add to the sauce and put the pesto. Mix everything and put it on a plate, put the baked vegetables on top.