Nancy J. Patrykus


One of the ladies at my Red Hat Club gave me this wonderful recipe. She had made it with green and red large gr.peppers.
I had this bag of mini-sweet colorful little peppers, and decided to improvize and use them instead.
It was a great hit with my company,and a beautiful presentation dish with the colorful veggies.
A great recipe for a NO-MEAT DAY!
I do hope you will enjoy this little recipe, kissed with garlic and love.
Hugs, Nancy...12/23/12

Featured Pinch Tips Video

★★★★★ 3 votes
guests, family or a football crowd.
20 Min
15 Min


1 pkg
sweet mini peppers....tri colors
6 small
cloves garlic....chopped
1/4 c
extra-virgin olive oil
1/2 c
broccoli florets
1/2 c
diced summer squash ...or zuchini
1 c
sliced mushrooms
1 c
diced onion
1 c
diced..... fresh tomatoes, add with the spices
1 Tbsp
each...basil,tarragon, and parsley (fresh if possible)
2 Tbsp
balsamic vinegar
salt and pepper to taste
1 lb
pkg. fafalle pasta....otherwise known as bowtie pasta......farfalla is italian word for butterfly.


Step 1 Direction Photo

1Cook (faralle) pasta until al dente, per packge instructions. Keep warm.
Cut sweet mini peppers in half horizontality.
Then slice in verticle strips.
Put in a bowl.

Step 2 Direction Photo

2Dice all (but not the tomatoes) other fresh vegetables,add to the same bowl.
Remember,not the tomatoes,yet!

Step 3 Direction Photo

3I a large skillet, saute garlic in olive oli.
Add all vegetables, except tomatoes. Saute till tender but firm.
Now add tomatoes and herbs.

Step 4 Direction Photo

4Remove vegetables from skillet and place on top a bed of farfalle.
Drizzel with balsamic vinegar.
Sprinkle with salt and pepper.
TIP#1****Can be served with grated
parmesan cheese at the table.
TIP#2...Cut black olives for a garnishment.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Dietary Needs: Vegetarian