Ingredients
- 350 g farfalle
- 1200 g water
- 1 zucchini
- 1 red pepper
- 150 g broccoli
- 100 g peas
- 2 garlic cloves
- 1 ripe tomato, grated
- 60 g extra virgin olive oil
- Fresh basil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the water and salt in the mixing bowl and set 10 min/Varoma/speed 1.
- Add the farfalle through the lid hole and set 11 min/100C/reverse/spoon speed.
- Drain the pasta reserving a ladle of the water and set it aside covered.
- Without washing the mixing bowl, put the garlic and the oil and saute 3 min/Varoma/spoon speed.
- Add the chopped zucchini, pepper and broccoli and stir-fry 7 min/Varoma/reverse/spoon speed.
- Add the grated tomato and the peas and set 4 min/100C/reverse/spoon speed.
- Add the drained pasta and a little of the reserved water and mix 1 min/reverse/spoon speed.
- Adjust salt and pepper to taste.
- Serve with fresh basil on top.
Tips
- Keep the vegetables al dente to preserve their color and texture.
- It is a light dish ideal for spring and summer.
- Add a drizzle of good olive oil when serving.
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