Roast Veggie & Fetta Farfalle

Name: Roast Veggie & Fetta Farfalle with Olives & Semi-Dried Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 clove garlic; 1 zucchini; 1 leek; 1 red onion; 1 packet semi-dried tomatoes; 1 packet kalamata olives; 1 punnet Snacking Tomatoes; 1 sachet garlic & herb seasoning; 1 packet farfalle; 1 box passata; 20 g butter; 1 tsp sugar; 1 packet Fetta Cubes; 1 packet flaked almonds

with Olives & Semi-Dried Tomatoes

Up to 180$ + Free Treats / Extras for Life

There's nothing like a loaded bowl of pasta to wrap up your day. With all the Italian flavours you know and love combined with delicate farfalle bows, this meal is a winner from start to finish! Don't forget the flaked almond garnish for that crunch factor.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Sulphites

•Gluten

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

zucchini

leek

red onion

1 packet

semi-dried tomatoes

(Contains: Sulphites;)

1 packet

kalamata olives

1 punnet

Snacking Tomatoes

1 sachet

garlic & herb seasoning

1 packet

farfalle

(Contains: Gluten; May be present: Eggs, Soy.)

1 box

passata

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 tsp

sugar

Nutritional Values

Energy (kJ)3232 kJ

Fat28.6 g

of which saturates10.8 g

Carbohydrate98.2 g

of which sugars23.6 g

Protein23.6 g

Sodium1384 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Cut the zucchini into bite-sized chunks. Thinly slice the leek. Slice the red onion into thick wedges. Roughly chop the semi-dried tomatoes and kalamata olives.

Place the zucchini, leek, cherry tomatoes and onion on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

While the veggies are roasting, cook the farfalle in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic, stirring, until fragrant, 1 minute. Add the passata, butter, sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste.

To the pan with the sauce, add the cooked farfalle, roasted veggies, semi-dried tomatoes and kalamata olives. Gently stir to combine and heat through.