1. 1. Boil the farfalle pasta according to package instructions. Drain and set aside.

2. 2. In a large pan, sauté diced onion until translucent. Add diced zucchini and potatoes, cook until slightly browned.

3. 3. Pour in canned tomatoes and let simmer for 10-15 minutes.

4. 4. Add the cooked farfalle pasta to the pan and mix well with the vegetable mixture.

5. 5. Season with salt, pepper, and any desired herbs or spices.

6. 6. Serve hot and enjoy!