Farfalle With Roasted Vegetables In A Lemon Garlic White Wine Sauce

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This Farfalle With Roasted Vegetables In A Lemon, Garlic, White Wine Sauce is the perfect nutritious weeknight meal. The roasted vegetables are baked in the oven until tender then added to the Farfalle then coated with the lemon, garlic and white wine sauce. This dish is a balanced meal that is loaded with flavor that your family will be sure to love.

You know those days when you get home late after a long day of running around and the last thing you want to do is make a big fancy meal that takes forever to prepare and uses a multitude of pots and pans that you will need to clean. On days like that all you want is a hot meal that takes little effort but will satisfy your whole family, right? Well, this is my go to dish on days like that. It is nutritious and super easy to make.

Tips For Making This Dish

  • You can cut your vegetables up the night before to have them already prepared or you can also buy fresh vegetables pre cut.
  • When roasting you vegetables, cover your trays with aluminum foil. This will cut clean up time in half.
  • When cooking pasta always cook to al dente. You want your pasta to have a little bite to it.
Farfalle With Roasted Vegetables In A Lemon Garlic White Wine Sauce
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Farfalle With Roasted Vegetables In A Lemon Garlic White Wine Sauce

Recipe by BrendaCourse: PastaDifficulty: Easy

A quick and easy weeknight meal that is not only nutritious but loaded with flavor. A meal your family will love.

Ingredients

  • 1 Head broccoli ( about 1 1/2 lbs ) cut into small pieces

  • 1 Head of cauliflower ( about 1 1/2 lbs ) cut into small pieces

  • 1 lb. Farfalle pasta

  • 3 Cups baby spinach

  • 4 Tablespoons butter

  • 2 Lemons zested and juiced

  • 3 Cloves garlic, minced

  • 1/4 Teaspoon red pepper flakes

  • 1/3 Cup white wine

  • 1 Cup Parmesan cheese

  • Olive Oil

  • Salt and pepper

  • Fresh thyme leaves

  • Lemon wedges for serving

Directions

  • Preheat oven to 425º. Line two baking sheets with parchment or aluminum foil.
  • Place broccoli florets on one sheet and the cauliflower florets on the other. Drizzle both with olive oil, salt, pepper and fresh thyme leaves. Place in the preheated oven and bake until tender. Broccoli for about 10 minutes and cauliflower for about 15 minutes or until slightly charred.
  • Meanwhile, place a large pot of salted water over high heat. Bring to a vigorous boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water then drain the pasta into a strainer. Place the baby spinach into the pasta pot then return the drained pasta to the pot as well. Add the lemon zest and stir to combine. Cover the pot and let sit while sauce is cooking.
  • To a large frying pan over medium heat add the butter and cook until browned, about 6 to 8 minutes. Add the minced garlic and white wine and cook for 3 to 4 minutes. Add the lemon juice and red pepper flakes and continue cooking an additional 2 minutes. Pour in the pasta, roasted vegetables and Parmesan cheese and toss to coat. If the pasta seems dry, add some of the reserved pasta water and toss to coat. Serve with lemon wedges and extra Parmesan cheese.
  • Enjoy.