# What You'll Need:
→ Pasta
01 - 1 pound bow tie (farfalle) pasta
→ Roasted Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 medium yellow bell pepper, diced
04 - 1 medium zucchini, chopped
05 - 1 small red onion, sliced
06 - 7 ounces cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried Italian herbs
09 - Salt and freshly ground black pepper, to taste
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon lemon zest
13 - 2 cloves garlic, minced
14 - 1 teaspoon honey or maple syrup
15 - 1 tablespoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste
→ To Finish
17 - 2 ounces crumbled feta cheese
18 - 3 tablespoons chopped fresh basil
19 - 2 tablespoons chopped fresh parsley
20 - 1 ounce toasted pine nuts (optional)
# Method:
01 - Set the oven to 400°F to prepare for roasting the vegetables.
02 - Combine diced bell peppers, chopped zucchini, sliced red onion, and halved cherry tomatoes with olive oil, Italian herbs, salt, and pepper. Arrange on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
03 - Boil bow tie pasta in a large pot of salted water following package directions until al dente. Drain thoroughly and transfer to a large serving bowl.
04 - Whisk together extra-virgin olive oil, lemon juice, lemon zest, minced garlic, honey or maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified.
05 - Add the roasted vegetables to the pasta, drizzle with dressing, and toss gently to distribute evenly.
06 - Sprinkle crumbled feta cheese, chopped fresh basil, parsley, and toasted pine nuts over the pasta. Serve warm or at room temperature as preferred.
