• 6servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound farfalle pasta

  2. Freshly ground black pepper

  3. 1 tablespoon olive oil

  4. 1 yellow squash, sliced into 1/4-inch thick discs

  5. 1 zucchini squash, sliced into 1/4-inch thick discs

  6. 1 cup diced sun-dried tomatoes

  7. 1 cup packed fresh basil leaves

  8. 1/2 cup fresh packed parsley leaves

  9. 2 tablespoons apple cider vinegar

  10. 2 garlic cloves, lightly crushed with the side of a knife blade, and quartered

  11. 1 teaspoon stone ground mustard

  12. 1 teaspoon dried oregano

  13. 1 teaspoon dried basil

  14. 1/2 teaspoon salt

  15. 1/8 teaspoon ground black pepper

  16. 1/2 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.

  2. For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

  3. Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.


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