Roasted Tomato & Zucchini Farfalle

Contents

• 1/2 lb farfalle
• 1 small onion, finely chopped
• 3 tablespoons of olive oil
• 2 bell peppers, finely chopped
• 2 medium zucchini, chopped
• 1 quart cherry or grape tomatoes, halved
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper

chopped

• 2 teaspoons dried tarragon
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/4 cup vegetable broth
• 1 tablespoon of tomato paste
• 1/3 to 1/2 cup peas (preferred)
• 1/3 cup kalamata olives, roughly chopped
• 3/4 cup artichoke hearts, roughly chopped
• 1/3 cup chopped fresh parsley or basil
• juice of 1/2 lemon

Instructions
1. Cook the pasta in salted water until al dente. Discharge.
2. Meanwhile, fry the sliced tomatoes seasoned with a little salt and pepper and about 2 teaspoons olive oil at 400 F for about 20 to 25 minutes, until the juices come out and begin to wilt.
3. Meanwhile, cook the onions in 3 tablespoons of oil until translucent, about 7 minutes, stirring frequently. Add the peppers, cook for another 5 minutes. Add zucchini and peas, cook for 5 minutes.
4. Add salt, pepper, dried herbs, broth, tomato paste, olives and artichokes. Mix it well.
5. Add the pasta and the roasted tomatoes and cook together for one minute. Stir in fresh herbs and lemon juice. Hard.