Fresh Tomato Farfalle Recipe | Vegetarian Times Skip to main content

Fresh Tomato Farfalle

Try this recipe with an assortment of heirloom tomatoes for a colorful main dish that’s delicious hot or cold.



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¼ cup lime juice
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3 Tbs. olive oil
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1 Tbs. grated lime zest
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1 tsp. ground cumin
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2 lb. tomatoes, cut into bite-size pieces (5 cups)
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1 15-oz. can chickpeas, rinsed and drained
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½ cup torn basil leaves
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9 oz. farfalle pasta
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1¼ cups fresh or frozen corn kernels


1. Combine lime juice, olive oil, lime zest, and cumin in large bowl. Add tomatoes, chickpeas, and basil, and toss to coat. Set aside.

2. Cook pasta according to package directions until al dente. Add corn to pasta water 2 minutes before end of cooking time. Drain, and toss with tomato mixture. Serve warm or at room temperature.

Nutrition Information: 

12 g
Total Fat: 
9 g
Saturated Fat: 
1 g
61 g
0 mg
352 mg
7 g
6 g
Serves 6

Comments on this Recipe

this is a delicious ,nutritious and easy to do recipe...great flavour too. Ruth

This was excellent - used corn I'd frozen from last year's crop and a combination of grape and heirloom tomatoes. I felt it needed a little salt and fresh ground pepper, but otherwise make it as written!

I made this dish when it was published in the July 2008 issue - so easy and awesome tasting!

This has to be my latest favorite. I did it with thin rice noodles instead of farfalla. This dish definately rates 4 stars.

This is a summertime favorite. When you have good, fresh tomatoes, it's excellent. If tomatoes aren't in season, don't bother. The lime juice and zest really enhances the fresh ingredients. If you don't need it to be vegan, it's great with a little shredded parmesan or asiago on top.

looks yummy !!

looks great for summer!