Multi-Grain Farfalle with Zucchini Herb Sauce
1 lb. multi grain farfalle pasta
2 Tbsp. extra-virgin olive oil
1 onion, minced
1 cup fresh broccoli flowerets, blanched
2 zucchini, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup vegetable stock
1 cup peas
1 Tbsp. fresh garlic, chopped
1/4 cup sun-dried tomatoes, soaked for 1/2 hour in hot water, sliced
1/4 cup fresh chives, chopped
1/4 cup fresh basil, chopped
2 Tbsp. fresh parsley, chopped
1 tsp. Sea salt
1 tsp. freshly ground pepper
¼ cu Parmesan cheese
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
In a large 12-inch frying pan, heat the oil over high heat. Add the onion and the peppers, and cook until soft. Add stock and the zucchini, and cook for 10 minutes. Add the broccoli and the peas, stirring to allow the vegetables to cook.
Add the garlic and the sun-dried tomatoes; cook for 5 minutes. Add the herbs, salt and the cooked pasta, tossing all the ingredients until they are well combined.
Serve the pasta topped with the zucchini vegetable sauce and the cheese.