Roast Veggie & Fetta Farfalle
with Olives & Semi-Dried Tomatoes
There's nothing like a loaded bowl of pasta to wrap up your day. With all the Italian flavours you know and love combined with delicate farfalle bows, this meal is a winner from start to finish! Don't forget the flaked almond garnish for that crunch factor.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1
zucchini
1
leek
1
red onion
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
kalamata olives
1 punnet
Snacking Tomatoes
1 sachet
garlic & herb seasoning
1 packet
farfalle
(Contains Gluten; May be present: Egg, Soy. )
1 box
passata
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
sugar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Cut the zucchini into bite-sized chunks. Thinly slice the leek. Slice the red onion into thick wedges. Roughly chop the semi-dried tomatoes and kalamata olives.
Place the zucchini, leek, cherry tomatoes and onion on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, cook the farfalle in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic, stirring, until fragrant, 1 minute. Add the passata, butter, sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste.
To the pan with the sauce, add the cooked farfalle, roasted veggies, semi-dried tomatoes and kalamata olives. Gently stir to combine and heat through.
Divide the roast veggie farfalle between bowls. Crumble over the fetta cubes and sprinkle with the flaked almonds to serve.