butterflies

 

I love this dish! I?ve been making it for years. It?s a simple, colorful, and flavorful all vegetable pasta. It makes everybody happy: your kids get to eat some pasta, and you get to see them enjoy eating some veggies.

 

Good for lunch boxes?No, better when eaten right away.
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Prep Time Cook Time Difficulty
15
mn
35
mn
Easy
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Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time Cook Time Difficulty
15
mn
35
mn
Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
What you need
Units: Servings:
How it's made
  1. Heat a frying pan on medium high and add 1 tbs of oil. Cook the zucchinis until soften and golden, flipping the slices regularly. Reserve on a plate lined with a paper towel to absorb excess oil.
  2. Add another tbs of oil and cook the eggplant the same way as the zucchinis. Reserve on paper towel as well.
  3. Add a little bit more of olive oil to the pan and cook the onion. When golden, add the zucchini and eggplant back to the pan, and change to a medium-low heat.
  4. Add a cup of water and 1 tbs of powdered broth. Mix gently and cover to cook for 15 mn stirring occasionally. Don?t let the liquid dry out, if necessary add a little more water.
  5. Meanwhile, wash and cut the cherry tomatoes in two and reserve. Cook the bowties to an al dente.
  6. 2 to 3 minutes before the pasta is cooked, add most of the tomatoes (keep a few pieces to serve) to the sauce, salt to your taste and leave uncover while you drain the pasta.
  7. Add the pasta to the sauce and cook for an extra minute folding the pasta in the sauce.Serve with some shredded parmesan and the extra tomato.
Share this Recipe
What you need
Units: Servings:
How it's made
  1. Heat a frying pan on medium high and add 1 tbs of oil. Cook the zucchinis until soften and golden, flipping the slices regularly. Reserve on a plate lined with a paper towel to absorb excess oil.
  2. Add another tbs of oil and cook the eggplant the same way as the zucchinis. Reserve on paper towel as well.
  3. Add a little bit more of olive oil to the pan and cook the onion. When golden, add the zucchini and eggplant back to the pan, and change to a medium-low heat.
  4. Add a cup of water and 1 tbs of powdered broth. Mix gently and cover to cook for 15 mn stirring occasionally. Don?t let the liquid dry out, if necessary add a little more water.
  5. Meanwhile, wash and cut the cherry tomatoes in two and reserve. Cook the bowties to an al dente.
  6. 2 to 3 minutes before the pasta is cooked, add most of the tomatoes (keep a few pieces to serve) to the sauce, salt to your taste and leave uncover while you drain the pasta.
  7. Add the pasta to the sauce and cook for an extra minute folding the pasta in the sauce.Serve with some shredded parmesan and the extra tomato.
Share this Recipe