1Istruzioni
- 1
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and zucchini, and sauté for about 5 minutes until they start to soften.
- 3
Add the cherry tomatoes and peas to the skillet. Cook for another 3-4 minutes until the tomatoes start to blister and the peas are heated through.
- 4
Add the cooked pasta to the skillet and toss everything together. Season with salt and pepper to taste.
- 5
Remove from heat and sprinkle the grated Parmesan cheese over the pasta. Toss again to combine.
- 6
Serve immediately, garnished with additional Parmesan cheese if desired.
