• 30minutes
  • 354calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces farfelle pasta or 6 ounces penne pasta

  2. 2 tablespoons extra virgin olive oil

  3. 1 tablespoon balsamic vinegar

  4. salt and pepper

  5. 1 finely minced garlic clove

  6. 1 medium carrot , grated

  7. 1 medium zucchini , grated

  8. 1 red bell pepper , cut in thin strips

  9. 1 cup small cherry tomatoes , halved

  10. 1/4 cup nicoise olives or 1/4 cup kalamata olive

  11. 4 ounces goat cheese, crumbled (or feta cheese)

  12. 1/2 teaspoon herbes de provence, to taste

  13. 2 cups fresh baby spinach leaves, washed and patted dry

  14. 4 tablespoons grated pecorino romano cheese , to serve

  15. fresh thyme or lavender, to garnish

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to boiling. Add the pasta and boil until just tender, about 10-12 minutes. Drain; then return pasta to the pot.

  2. Toss the warm pasta with olive oil and vinegar; season to taste with salt and pepper, and the garlic.

  3. Stir in the grated carrot and zucchini, strips of bell pepper, tomatoes, and olives. Add the crumbled goat cheese and herbes de Provence, stirring gently to combine.

  4. Divide the baby spinach leaves equally between 4 serving plates, then top with the warm pasta. Sprinkle each serving with some of the grated Pecorino Romano cheese. Garnish with fresh thyme or lavender, if desired.

  5. Enjoy the Pasta Provencale warm, or at room temperature. Wonderful with a good bread and bottle of wine.


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