Lemon-Dill Farfalle with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring tender farfalle tossed with roasted carrots, zucchini, and a bright lemon-dill sauce that complements the vegetables perfectly. This italian-inspired pasta (gluten-free) ready in about 45 minutes pairs farfalle, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss diced carrots and zucchini with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 20 minutes until tender-crisp, stirring once halfway.
  2. Step 2: While vegetables roast, bring a large pot of salted water to a boil. Add 8 oz farfalle and cook for 10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  3. Step 3: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Stir in lemon zest, juice, vegetable broth, and 3 tbsp chopped dill, simmering for 3 minutes until slightly thickened.
  4. Step 4: Add drained pasta to the skillet with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until sauce clings to pasta. Add roasted vegetables and toss to combine. Season with remaining salt and pepper.
  5. Step 5: Serve immediately, garnished with extra dill.

Frequently asked questions

How long does Lemon-Dill Farfalle with Roasted Vegetables take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Farfalle with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep farfalle from drying out.

Can I substitute ingredients in Lemon-Dill Farfalle with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Farfalle with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Dill Farfalle with Roasted Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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