One Pan Charred Vegetable Farfalle

Instructions

1
Cook Within: The key to getting a good char on your vegetables is to make sure your pan and oil are hot, and to leave them undisturbed for the first 1-2 minutes of cooking. Also known as bowtie pasta, “farfalle” is the Italian word for
2
Prepare the Ingredients: Trim ends off green beans and cut into 2” pieces. Stem, seed, and cut red bell pepper into 1” dice.
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Mince garlic. Peel, trim, and cut carrots into ¼”: diagonal slices. Halve baguette.
4
Make the Garlic Bread: While pasta cooks, combine 1 Tbsp. olive oil, remain- ing garlic, and remaining Parmesan (reserve a pinch and bake until golden brown, 6-9 minutes. Char the Vegetables Heat a medium pan over high heat. Add 2 tsp. olive oil, green beans, red peppers, and carrots to hot pan and cook 1-2 minutes, without stirring, or until veg- etables are charred on one side. Add half the garlic and cook 30 seconds. Transfer vegetables to a plate and return pan to high heat (no need to wipe clean).
5
Plate the Dish: Place pasta on a plate and garnish with remaining Parmesan cheese. Slice garlic bread diagonally and serve on the side.
6
Cook the Pasta: Add pasta, vegetable base, 3 cups water, and mari- nara to pan. Stir to combine and bring to a boil. Once boiling, reduce to a simmer and cook uncovered, stirring occasionally, until pasta is al dente and water is absorbed, 11-14 minutes. Sauce should cling to pasta.
7
Add charred vegetables, half the Parmesan, and 1: Tbsp. olive oil to pan and cook 1 minute. twice in this recipe. Half adds flavor to the vegetables and the other half tops the garlic three times in this recipe. Half goes into the sauce, half tops the garlic bread, and a pinch garnishes the pasta. the recipe before you start–we promise it will be time

Ingredients

Instructions