Farfalle with Veggies & Nuts

Farfalle with Veggies

Preparation time 10 minutes

Total time: 25 minutes

Ingredients

  1. 1 pack (454 g) of farfalle
  2. 15 mL (1 tbsp.) of canola oil
  3. 2 cloves garlic, minced
  4. 250 mL (1 cup) of sliced mushrooms
  5. 1 broccoli, cut into florets
  6. 1 red bell pepper, cut into strips
  7. 60 mL (1/4 cup) of drained and chopped sundried tomatoes in oil
  8. 250 mL (1 cup) of pecan pieces
  9. 80 mL (1/3 cup) of olive oil
  10. 15 mL (1 tbsp.) of red wine vinegar
  11. 125 mL (1/2 cup) of grated Parmesan
  12. 1 bunch of basil, chopped
  13. 5 mL (1 tsp.) of salt
  14. Pepper (to taste)

Directions


  1. In a pot of salted boiling water, cook pasta according to package directions. Drain and set aside.
  2. While pasta is cooking, heat canola oil and sauté garlic, mushrooms, broccoli and pepper for approximately 8 to 10 minutes. Add sundried tomatoes and nuts. Stir well to combine.
  3. Return pasta to pot and add vegetables; then heat for 2 minutes. Remove from heat and add remaining ingredients. Mix well to combine and serve.

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