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Garlic Herb Farfalle with Carrots and Zucchini

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Garlic Herb Farfalle with Carrots and Zucchini

Garlic Herb Farfalle with Carrots and Zucchini

Jessica Braider
I love this pasta, not just because it’s delicious and my family polished it off in one sitting, but because it’s an easy way to get five fresh vegetables and herbs into one dish. For picky eaters, you can remove some of the noodles before adding the feta cheese, although it may be mild enough for them even with the cheese. Scramble recipe tester Maxine Silverman said, “So fresh tasting and summery with the fresh herbs. A winner!”
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 8 servings


  • 16 oz. farfalle noodles (use wheat/gluten-free, if needed)
  • 1 1/2 cups shredded (matchstick cut) carrots about 3 carrots
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic sliced
  • 1/4 - 1/2 tsp. crushed red pepper flakes optional
  • 1 pint grape or cherry tomatoes halved about 2 cups
  • 1/4 - 1/2 tsp. salt to taste
  • 1 zucchini or yellow squash grated
  • 1/4 cup fresh mint sliced
  • 1/4 cup fresh basil sliced
  • 1/2 cup crumbled feta cheese
  • 1/3 cup grated Parmesan cheese


  • Cook the farfalle in salted water according to the package directions. When the pasta is 2 minutes from done, scoop out 1/4 - 1/2 cup of the cooking water and set it aside. Then add the carrots for the last 2 minutes of cooking before draining the pasta and carrots together.
  • Meanwhile, heat a large heavy skillet over medium heat and add the oil. When the oil is shimmering, add the garlic, stirring constantly for about 30 seconds until it is fragrant.
  • Add the crushed red pepper flakes (optional), tomatoes, and salt, and cook for about 3 minutes until the tomatoes are softened.
  • Add the zucchini and fresh herbs, and cook it for 2 – 3 minutes until the zucchini is tender.
  • Transfer the noodles and carrots to a large metal bowl, add the garlic-tomato mixture, the cheeses, and some of the reserved cooking water if the mixture is too dry, and toss gently to combine. Serve immediately or refrigerate for up to 3 days.


Do Ahead or Delegate: Shred the carrots if necessary, cook the pasta and the carrots (reserve some of the cooking water) and store tossed with a little oil to prevent sticking, slice the garlic, halve the tomatoes, grate the zucchini or squash, crumble the feta cheese if necessary and refrigerate, grate the Parmesan cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use the optional red pepper flakes and grind plenty of fresh black pepper over the pasta before serving.
Tip: A new study finds that your skin has a healthy glow when you eat more produce! The more carotenoids and lycopenes we get from eating colorful fruits and vegetables, the better our skin will look and the better protected it will be from the sun's harmful rays. So eat your sunshine instead of lying in it!
Nutritional Information Per Serving (% based upon daily values): Calories 327, Total Fat: 12g, 17.5%; Saturated Fat: 3g, 15.5%; Cholesterol: 12mg, 4%; Sodium: 258mg, 11%; Total Carbohydrate: 48g, 16.5%; Dietary Fiber: 4g, 14%; Sugar: 4g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, Nut-Free, Picnic, Potluck/Buffet, Summer, Vegetarian
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