"When my family was young they loved pasta in any form, whether penne, farfalle or rigatoni, and it was a very good way of getting them to eat lots of fresh vegetables."



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400g Barilla Farfalle
2-3 tablespoons extra virgin olive oil
2 or 3 anchovies (optional, however gives a good subtle flavour)
4 vine ripened tomatoes, peeled and roughly chopped or Barilla Sauce
125g mushrooms, sliced
½ red capsicum
125g snow peas, trimmed
1 bunch of asparagus, ends trimmed and cut in lengths
125g stringless beans, trimmed 2 spring onions, chopped
salt and pepper to taste
Italian parsley for garnish
shaved parmesan

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring a large pot of salted water to the boil and cook Barilla pasta until al dente — do not overcook. Drain and keep warm.

Heat olive oil in large fry pan. Add mashed anchovies and cook for minute or until combined. Add tomatoes or Barilla Sauce and then add your vegetable selection, adding the vegetables that take longer to cook first eg. beans, then capsicum etc.

Don't overcook as it is good to have the vegetables nice and crisp to retain their bright colours. Add the pasta and mix well. Salt and pepper to taste. Add garnish of chopped parsley and shaved parmesan.

Serve with crusty french bread or as a side dish with chicken. Enjoy!