Receta en Español

Farfalle Pasta

with Heirloom Tomatoes and White Bean Hummus Crostini
  • Vegetarian icon


Pizzichi (pronounced “pittsiki”) translates loosely to “little bites.” It’s fun to say and even more fun to eat. Tonight’s meal is full of nutrition and flavor. Take zesty pizzichi and heirloom tomato sauce and serve it alongside a savory crostini rubbed with garlic and finished with white bean hummus, and an arugula, white bean, and tomato salad, and you have a family friendly pasta dinner which is simply delizioso!


  • zucchini

    demi baguettes
    (GLUTEN FREE: Udi's GF demi baguettes)

    farfalle pasta
    (GLUTEN FREE: fusilli pasta)

    heirloom tomato sauce
    (Heirloom tomatoes, roasted eggplant, Pinot Grigio, garlic shallots, basil)

  • white bean salad
    (White beans, fennel, Parmigiano Reggiano, sweet garlic, olive oil, anise seed)

    white bean hummus
    (White beans, garlic, tahini, lemon juice, extra-virgin olive oil)

    baby sylvetta wild arugula

    garlic cloves

    shaved parmesan

Kids icon

Getting Your Kids Involved:

Kids can help assemble the crostini and toss the pasta.

Encouraging Picky Eaters:

 For diners who prefer their veggies separate, leave a few sautéed zucchini slices out of the sauce and serve as a side dish. Similarly, the white bean, tomato and arugula salad can also be served as a side instead of on the crostini.


1Step One

Preheat oven to 450˚ F. Fill a large pot with water, set over high heat, cover and bring to a boil. Trim the tops and bottoms off the zucchini, slice them in half lengthwise then slice each half into ⅔” thick half-moons.

2Step Two

Warm 2 tablespoons of olive oil in a large sauté pan set over high heat. Place the zucchini into the pan in one layer, season with salt, and cook for one minute. If you have more zucchini than you can fit in one flat layer, you should use two pans or cook in batches. Flip zucchini, cook for an additional minute, then remove pan from the heat and transfer zucchini to a plate or bowl.

3Step Three

Cut the demi baguettes into ½” thick slices, then place them on a baking sheet. Rub the garlic cloves lightly on the sliced bread. Brush, or drizzle both sides of the slices lightly with olive oil. Sprinkle slices lightly with salt and bake for 4-6 minutes, or until lightly golden. Set aside to cool.

Season the boiling water with salt, stir in the pasta and cook for 10-12 minutes, or until al dente. Drain pasta and rinse it briefly under cool water. Return pasta to the pot, stir in 1 tablespoon of olive oil (to prevent sticking) and cover. Add the heirloom tomato sauce to the pasta, and stir over low heat. Add the zucchini to the pasta and top with the grated Parmesan.

4Step Four

In a small bowl, mix the white bean salad with the arugula. Spread about one tablespoon of white bean hummus over the toasted bread and top with the white bean and arugula salad. Serve the pasta accompanied by the crostini and shaved parmesan.


Tips icon


  •  * Garlic can deliver a lot of punch. Rub the clove on the bread lightly for a subtle flavor or press a bit harder for the garlic-lovers at your table.
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