Roasted Tomato & Zucchini Farfalle

Contents

  • 1/2 lb farfalle
  • 1 small onion, finely chopped
  • 3 tablespoons of olive oil
  • 2 bell peppers, finely chopped
  • 2 medium zucchini, chopped
  • 1 quart cherry or grape tomatoes, halved
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper

chopped

  • 2 teaspoons dried tarragon
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/4 cup vegetable broth
  • 1 tablespoon of tomato paste
  • 1/3 to 1/2 cup peas (preferred)
  • 1/3 cup kalamata olives, roughly chopped
  • 3/4 cup artichoke hearts, roughly chopped
  • 1/3 cup chopped fresh parsley or basil
  • juice of 1/2 lemon
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