Roasted Vegetable Farfalle


  • 1 1/2 pounds vegetables, cut to a uniform size (zucchini, eggplant, summer squash, onion, broccoli, sweet peppers, etc.)
  • 2 T garlic, minced
  • 7 T EVOO, divided
  • 2 tsp. crushed red pepper
  • 1 1-pound box farfalle, or other pasta
  • Fresh basil chiffonade
  • Parmiagiano Reggiano, grated


  • Preheat oven to 350°F.
  • Toss vegetables in 5 Tablespoons EVOO and crushed red pepper. Arrange on a sheet pan evenly. Roast in oven until tender, about 20-25 minutes.
  • Cook pasta according to package directions. Toss with remaining EVOO. Stir in vegetables, adding additional EVOO if necessary.
  • Top with fresh basil and Parmiagiano Reggiano to serve.

F. Oliver’s Oil and Vinegar recommendations:

  • Tuscan Garden Fresh
  • Bright Basil
  • Heady Garlic (omit garlic in recipe)
  • Herbes de Provence
  • Fresh Pressed Meyer Lemon