Farfalle with Vegetable Sauce

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"Also known as Farfalle con Salsa di Verdure, this pasta dish has a lively vegetable medley of tomatoes, asparagus, broccoli, green beans and lima beans in a light garlic sauce." — Barilla

Directions

PLACE a large saucepan filled with salted water over high heat. When water boils, stir in lima beans, broccoli, asparagus and green beans. Turn off heat and cover pot. Let vegetables sit in hot water 5 to 6 minutes. Drain vegetables and reserve.
HEAT olive oil in large skillet placed over medium heat. Cook and stir onion and chopped garlic until just golden.
ADD drained green vegetables, tomatoes, broth and basil to onion mixture. Stir and cook over low hear. Season with salt and pepper to taste.
MEANWHILE, cook Farfalle according to package directions.
DRAIN Farfalle and toss with sauce and grated Parmigiano. Place in serving dish and sprinkle with grated Parmigiano.

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Reviews More Reviews

Most Helpful Positive Review

Apr 21, 2005

This recipe was good, but it needs more vegetables and more broth to go with that amount of pasta. I did use whole wheat rotini, so I don't know if that made a difference. Also, instead of the lima beans, I added a can of Northern beans. The sauce has a nice flavor on its own, so I think this recipe has a lot of promise.

—TYKE99

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Most Helpful Critical Review

Apr 22, 2005

This is a tasty recipe that needs more vegetables. If you follow the recipe portions then you end up with way more noodles then vegetables. There is enough liquid and oil to coat all the noodles well but I would either double the portions of the vegetables or half the amount of noodles. I used a dry italian seasoning mix instead of the fresh basil and it turned out to be very good.

—HEFTY

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10 Ratings

May 06, 2005

Not great. Definitely double the vegetables. All of my veggies were a little undercooked for my taste, though, especially the fresh green beans. Not very much flavor.

—Kerry

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Apr 26, 2005

This is possibly the best pasta sidedish I have ever had. I doubled all the ingredients except for the pasta. I didn't have fresh basil so I used basil pesto with garlic. My husband who dislikes all the vegetables listed in the recipe ate over half of the dish. (no frozen limas available so used canned and added in with the pasta) Scrumptious!!!!!

—RITAYANO

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May 04, 2005

I love this recipe. It is low in calories and tastes great. I changed the noodle to a wide pasta and left out the lima beans, but it was delicious. It took my husband back to Italy. Thanks.

—Cookin fool

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Jun 12, 2005

This was very good and easy to make. I doubled the broccoli and asparagus as some reviewers suggested it did not have enough vegetables. I also left out the green beans as I could not find them anywhere when I made this. Even my kids liked this. I would definelty make this again.

—ROBINANNE2

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Apr 28, 2005

This was so good. The sauce was suoerb! I did alter the recipe which is what I love about it. I use all frozen veggies, broc, cauli, carrot mix and a squash/ zucchini mix...let sit in the water for 5 min, drain. the sauce I added a full cup of stock after reading the reviews about how the pasta absorbs it all. Everyone really enjoyed this....my husband told me the next time I make this to add some chicken...yummy....maybe some white wine to the sauce as well. Thank you for such an easy and nutrious dinner!

—Bart's Girl

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