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Farfalle with zucchini and tomatoes


  • 250 g farfalle
  • 200-250 g zucchini
  • large red onion
  • 400 g tomatoes
  • bunch parsley
  • 2-3 tbsp olive oil
  • sea salt
  • ground black pepper


Onion and zuchhini cut into slices. 
Peel the tomatoes and cut into cubes. Chop the parsley. 
On the pan heat the olive oil and add onion. Fry for 5 minutes until it is soft. Add zucchini. 
Season with salt and pepper. Fry for 15 minutes, stirring from time to time. 
Next add tomatoes and mix everything, simmer for 20 minutes.
Cook pasta al dente. Add to vegetables with a little water from cooking pasta. 
Fry for 10 minutes. Season. 
For the end of cooking add parsley. 

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