30-Minute Farmer’s Market Farfalle

There’s something special about a recipe that captures the peak flavors of the season, and this Farmer’s Market Farfalle does exactly that. Juicy roasted tomatoes, tender zucchini, fragrant basil, rich garlic, and creamy goat cheese come together in a simple pasta dish that celebrates fresh and local produce. Whether you’ve spent the morning browsing your neighborhood farmers market or are simply looking to use up an abundance of summer vegetables, this recipe is an easy way to bring those vibrant flavors to the table.

As a registered dietitian, I love meals that balance convenience, nutrition, and taste. This pasta delivers all three! Roasting the vegetables together in the oven concentrates their natural sweetness and flavors, while basil pesto adds heart-healthy fats and fresh herbs. The combination of vegetables, pasta, and cheese creates a satisfying meal that can stand on its own or pair beautifully with grilled protein for a filling dinner.

One of my favorite things about this recipe is its flexibility. Swap in whatever seasonal vegetables you have on hand or what you purchase at the market, use your favorite pasta shape, or choose feta instead of goat cheese to switch it up. It’s the kind of low-stress, crowd-pleasing meal that feels elegant enough for entertaining yet simple enough for a busy weeknight or eve meal prep! With just a handful of fresh ingredients and minimal prep, this Farmer’s Market Farfalle is a delicious reminder that the best summer meals are often the simplest.

Yield: 4 servings

Total time: 30 minutes

Ingredients:

• 1/2 lb farfalle pasta

• 1 pints cherry or grape tomatoes

• 1 medium zucchini, chopped

• 1/2 lb asparagus sprigs, chopped in to 1-inch pieces

• 5 garlic cloves, chopped

• 1-2 tsp dried ground thyme

• Salt and pepper to taste

• 4 Tbsp olive oil, divided

• 1/2 c basil pesto (homemade recipe here!)

• 1/2 lemon, juiced

• 4 oz. goat cheese or feta cheese crumbles

• Fresh basil, torn

  
  

Directions:

1. Preheat oven to 400 degrees F.

2. Add cherry tomatoes, zucchini, asparagus, and garlic cloves to a sheet pan. Drizzle with 2-3 Tbsp olive oil. Season with salt, pepper, and thyme.

   

3. Roast in the oven for about 15-18 minutes or until tomato skins begin to split. Remove from oven and set aside. Mash up the roasted garlic with a fork, if needed.

   

4. Meanwhile, bring a large pot of water to a boil over high heat on the stove. Cook pasta according to package directions (al dente). Be careful not to overcook! Drizzle with 1 tbsp olive oil to keep from sticking together.

   

5. If you are making your own basil pesto, follow this recipe. If you are using store-bought pesto or you already had some in your freezer like me, skip to the next step!

6. Transfer roasted vegetable mixture contents on the sheet pan to the pot and pour over the cooked pasta. Stir in basil pesto and mix until coated. Finish with additional salt and pepper to taste, if desired.

   

7. Top with cheese, fresh lemon juice, and fresh torn basil leaves. Enjoy!

   

   Recipe Notes:

   Top with your favorite protein, if desired. I love adding grilled chicken to this dish!