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