Farfalle are a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalla which means butterfly. The “e” at the end of the word is the Italian feminine plural ending, making the meaning of the word “butterflies”.
Farfalle date back to the 16th century in Lombardy and Emilia Romagana in Northern Italy.
I have been wanting to try pasta with lentil sauce for long time. Today, I did use the lentils but not as a base for sauce. Just boiled and stir fried along with the pasta, a variation of aglio olio pasta:)
My another experiment with pasta and it turned out be light and delicious:)
Ingredients
Farfalle pasta- 2 cups
Broccoli – 11/2 cups
Sliced yellow zucchini- 11/2 cups
Boiled lentil ( yellow moong)- 1 cup
Chopped tomatoes- 1 cup
Garlic- 5-6 cloves
Olive oil- 3 tbsps
Red chilli flakes- 1 tsp
Pepper- 1/2 tsp
Dried basil leaves- 1 tsp
Parmesan cheese powder- 1 tbsp
Chopped coriander leaves- 1 tbsp
Method
Boil the pasta in lots of water( a tsp of salt added) till it’s just cooked.
Drain, rinse in cold water and keep it aside.
Reserve 1/2 cup of the drained water.
Crush and chop the garlic.
Heat 2 tbsps of olive oil in a pan.
Add the garlic first. Sauté for few seconds.
Then add the chopped zucchini and broccoli, little salt and stir fry till it’s tender but crisp.
Now add the chopped tomatoes, boiled lentils, red chilli flakes, salt to taste and pepper powder. Sauté till the tomatoes turn soft.
Add the cooked pasta along with the reserved water and basil leaves and mix well. Check for the seasonings. Sauté for mins.
Garnish with Parmesan cheese powder and coriander leaves and drizzle the remaining olive oil on top and serve hot:)
