Farfalle w/Vegetables and Mozzarella

This is a recipe I created before I stopped eating regular pasta and switched to gluten-free. However, if you can find gluten-free pasta on Amazon or in your local health food store. Should you be unable to find farfalle. No worries!! You can substitute gluten free penne, ziti or even macaroni for this dish.

This plate is perfect now that the weather is getting warmer since it’s easy to make and doesn’t take a lot of time.


1 pound of Orecchiette
2 Zucchini diced
4 red peppers diced
4 plum tomatoes diced
6 basil leaves chopped
½ a lime juice and lime zest
1tsp of Rice Wine Vinegar
1 tsp of coriander
1/4 teaspoon of salt
¼ cup of olive oil plus more for drizzling
1 cup of pasta water
1/3 cup of mozzarella
1 cup of grated parmesan cheese

In a large bring 5 cups of water to a boil then add the gluten free pasta and cook for 8 minutes or until al dente (for regular pasta cook up to 10 minutea or until al dente). Drain the pasta and reserve 1 cup of the pasta water. Season the veggies with the coriander, salt, rice wine vinegar and lime juice/zest, then in a large pan add the ¼ cup of olive oil and vegetables and cook for about 6 minutes or longer if you prefer them to be softer.

In the same pot you cooked the pasta, add the pasta water, vegetables, pasta, mozzarella and parmesan cheese and mix until incorporated. Serve immediately.

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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