This was a very tasty meal and easy to make. The only thing that needed to be changed was the parmigiana cheese. I made my own “vegan parmigiana” using ground hazelnut meal, some salt, some dry mustard and lots of nutritional yeast.
The recipe is good, and easy to make, although I did not use the oven, you really don’t need to. I sauteed the vegetables at the same time as cooking the farfalle. Drained the farfalle, added the tomatoes while it was still very hot, and then mixed in the vegetables and it was ready to be served.
on Jul 21st, 2008 at 9:54 pm
swiss chard = love. pasta = forbidden love (due to my newfound wheat/gluten allergy). **sigh**
on Jul 23rd, 2008 at 6:58 am
Wow.. that looks really amazing; I’m a total fan of the bow-tie pasta and the swiss chard