Farfalle with Vegetable Sauce

Our tables are tinged with bright, bright and cheerful colors, and we are constantly looking for simple and creative recipes that enhance the flavors of summer, the season par excellence for vegetables and fruit. Nutritionists recommend a varied diet rich in fruit and vegetables, a step towards a healthy lifestyle. In addition, the colors of the foods we consume daily also play a role of fundamental importance. In fact, each color of fruit and vegetables corresponds to specific nutrients and, while it is important to vary foods every day, it is equally important to consume them in different shades. In our dish today we find the red color represented by the tomato, which is a precious source of antioxidants and cancer prevention, as well as offering protection to epithelial tissue and providing vitamin C. This color seems to be recommended by experts in the field to be consumed in moderation, without exaggerating. The green color is given by zucchini, vegetables rich in chlorophyll, folic acid and a good source of carotenoids, magnesium and vitamin C, which help the body defend itself against viruses and toxins. According to experts, the color green gives serenity and reduces stress. The yellow-orange color is represented by zucchini flowers, which prove to be valuable allies in the prevention of cancer. These foods have an antioxidant function, strengthen the body's defenses and have purifying and anti-inflammatory properties. When this color is present on our tables, it stimulates the appetite and gives positive sensations. Now let's see what we need to make our Farfalle with Vegetable Sauce. Ingredients 350 grams of Farfalle pasta 1 pack of Vegetable Sauce 1 shallot 15 zucchini flowers 15 cherry tomatoes 2 zucchini a few basil leaves salt freshly ground black pepper to taste For the Zucchini chips 2 zucchini salt white flour seed oil for frying Preparation Peel the shallot and cut it thinly. Put it in a large pan with a drizzle of extra virgin olive oil and let it flavor for a few minutes. Add the tomatoes and continue cooking for 5 minutes. Wash and peel the zucchini flowers, removing the pistil, and add about half of them to the sauce. We also add the Vegetable Sauce. Wash and peel the zucchini, then cut them into thin slices using a vegetable slicer. Place the zucchini slices on a sheet of baking paper, dry them gently with paper towels and flour them, removing excess flour. At this point, we can opt for two ways of cooking zucchini chips: fry them in plenty of seed oil, then dab them with paper towels to remove excess fat; or, for a lighter version, wash and cut the zucchini into slices, let them dry between two sheets of kitchen paper for at least half an hour, then place them on a baking sheet lined with baking paper, salt them, add a drizzle of oil and bake them in the oven at 200 C degrees until golden brown. In the meantime, cook the pasta in plenty of boiling salted water, drain it al dente and add it to the pan with the sauce. Stir the pasta with a drizzle of extra virgin olive oil, a few tablespoons of grated Grana Padano, the remaining zucchini flowers and fresh basil. Serve the pasta with the zucchini chips. Our Farfalle with Vegetable Sauce accompanied by zucchini chips and zucchini flowers, are ready to be enjoyed.