Farfalle with Vegetables and Lavender Adapted from Mark Bittman ½ pound of pasta, such as farfalle, orechiette, or gemelli 2 or 3 cloves garlic, sliced thin or crushed 2 medium zucchini or summer squash (about 1 pound), trimmed 2 medium carrots, peeled and trimmed 1 bell pepper (use whatever color you prefer), cored 2 to 3 tablespoons extra virgin olive oil (enough to completely coat the bottom of your sauté pan) 1 teaspoon fresh or dried lavender flowers, plus additional for garnish Salt…
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