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


★★★★★ 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.



  1. Cook (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.
  2. Dice all (but not the tomatoes) other fresh vegetables,add to the same bowl.
    Remember,not the tomatoes,yet!
  3. I a large skillet, saute garlic in olive oli.
    Add all vegetables, except tomatoes. Saute till tender but firm.
    Now add tomatoes and herbs.
  4. Remove 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.

Printable Recipe Card


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

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