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Bow Tie Pasta
A comforting and colorful dish featuring bow tie pasta, fresh vegetables, and a light sauce, all ready in under 30 minutes.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
servings
Calories
350
kcal
Equipment
Deep Pot
Pan
Colander
Ingredients
1
cup
bow tie pasta
1
small
carrot
chopped finely
1/2
small
capsicum
chopped finely
1
big
onion
chopped finely
1
tablespoon
pasta sauce
1/2
teaspoon
freshly crushed pepper
1/4
teaspoon
mixed herbs
3/4 to 1
cup
water
Salt
to taste
1/2
teaspoon
jeera (cumin seeds)
for tempering
2
teaspoons
crushed garlic
for tempering
1
teaspoon
olive oil
for tempering
1
tablespoon
butter
for tempering
Instructions
Boil water in a deep pot, add salt, and cook bow tie pasta until al dente (about 8 to 10 minutes). Drain and set aside.
In a pan, heat olive oil and butter over medium heat. Add jeera and let it crackle. Then add crushed garlic and sauté for 2 minutes until golden.
Add chopped onions and cook until translucent. Then toss in chopped carrot and capsicum; sauté for 3 to 4 minutes until slightly tender.
Add pasta sauce and mix well. Pour in 3/4 cup water and simmer, covered, for a few minutes to allow the vegetables to absorb flavors.
Once the vegetables are cooked and the sauce thickens, stir in crushed pepper, mixed herbs, and salt to taste.
Add the cooked pasta to the pan and toss gently to coat the pasta with the sauce. Serve hot.
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water.
Keyword
Pasta, Vegetables