Bowtie Primavera
Meanwhile, in a large skillet over medium heat, heat oil. Add mushrooms, asparagus and zucchini and cook until tender, 5 to 6 minutes. Add tomatoes and cook until soft, 3 minutes more. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper.
Ingredients :
- kosher salt
- 12 oz. bowtie pasta
- 2 Tbsp. extra-virgin olive oil
- 8 oz. sliced baby bella mushrooms
- 1 1/2 cups asparagus, stalks trimmed and quartered
- 1 zucchini, sliced into half moons
- 1 pt. cherry tomatoes, halved
- 2 cloves garlic, minced
- Freshly ground black pepper
- 4 oz. reduced-fat cream cheese, softened
- 1/4 cup freshly grated Parmesan, plus more for garnish
- Chopped fresh basil, for garnish
Directions :
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium heat, heat oil. Add mushrooms, asparagus and zucchini and cook until tender, 5 to 6 minutes. Add tomatoes and cook until soft, 3 minutes more. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper.
- Add cream cheese to skillet and stir until broken up, then pour over pasta water and stir until creamy. Add Parmesan and stir, then add cooked bowties and stir until combined and saucy.
- Garnish with basil and sprinkle with Parm.
