Farfalle with Tomatoes and Green Vegetables

The Good News The night before a long bike ride, Laurent Gras carbo-loads by eating pasta tossed with a variety of vegetables for dinner; here, he combines green tomatoes, zucchini, asparagus and vitamin A-rich spinach. "I make this dish often in the early summer, when green vegetables are just coming into the market," he says. "You can eat a lot of it and still feel good about yourself. It doesn't make you tired like other, heavier pasta dishes can."

Slideshow: More Healthy Pasta Recipes

  • Total Time:
  • Servings: 6

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  • 1 pound ripe green tomatoes, such as Green Zebra
  • 1/4 cup extra-virgin olive oil
  • 1 medium zucchini, halved lengthwise and thinly sliced crosswise
  • Kosher salt
  • 1 pound farfalle
  • 12 asparagus spears, cut into 1/2-inch lengths
  • 2 cups baby spinach leaves (1 1/2 ounces)
  • 1 tablespoon chopped tarragon
  • 2 ounces ricotta salata cheese, coarsely grated (2/3 cup)

How to make this recipe

  1. Bring a medium saucepan of water to a boil. Fill a bowl with ice water. Using a paring knife, core the tomatoes and make a shallow X in the bottom of each one. Blanch the tomatoes in the boiling water until their skins just begin to split, about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool, then drain and peel. Halve the tomatoes and discard the seeds. Cut the tomato flesh into 1/2-inch dice.

  2. Bring a pot or large saucepan of salted water to a boil. In a large skillet, heat the olive oil. Add the sliced zucchini and cook over moderate heat, stirring occasionally, until almost tender, about 3 minutes. Add the diced tomatoes and cook until they begin to break down, stirring occasionally, about 2 minutes. Season with salt.

  3. Cook the farfalle in the boiling water until al dente, adding the asparagus to the pot 1 minute before the pasta is done. Drain the pasta and asparagus well, reserving 1/2 cup of the cooking water.

  4. Return the pasta and asparagus to the pot. Add the zucchini-tomato mixture, along with the spinach, tarragon and the reserved pasta water and season with salt. Spoon the farfalle into bowls, sprinkle with the <em>ricotta salata</em> and serve.


One Serving 416 cal, 13 gm fat, 2.9 gm sat fat, 63 gm carb, 4.1 gm fiber.

Contributed By Photo © Quentin Bacon Published July 2008

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