Roasted Veggies and Farro Pasta

Cooking Time: 30 min    Servings: 2-4

Products needed:

Herbes de Provence Infused Olive Oil


  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 small zucchini, sliced into quarter slices
  • 1 small container cherry tomatoes, sliced in half
  • fresh basil, chiffonade
  • sea salt and freshly ground pepper, to taste
  • 2-3 tablespoons Olive Scene Herbes de Provence Olive Oil
  • 2 tablespoons dry white wine
  • ½ lb Farro Pasta (available at The Olive Scene)
  • freshly grated Parmesan cheese



  1. Preheat oven to 400°.
  2. Add the first 6 ingredients to a large bowl and toss with the olive oil to coat the veggies.
  3. Drizzle white wine over all.
  4. Spread on 1 or 2 cookie sheets and place in oven for 20-30 minutes, to desired doneness. 
  5. As the veggies are cooking, boil a large pot of water.
  6. Salt the water and add the pasta.
  7. Cook until it’s just al dente, and drain.
  8. Put in large pasta bowl, and drizzle with oil to prevent sticking.
  9. Top with roasted veggies.
  10. Transfer the pasta to serving plates and top each plate with plenty of Parmesan cheese.