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Ingredients
Scale
- 1/2 pound bowtie pasta
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup broccoli florets
- 1 cup chopped asparagus
- 1/2 cup chopped red pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped yellow squash
- 1/2 cup matchstick carrots
- 1/2 cup sliced red onion
- 1/2 cup grape tomatoes, halved
- 1/2 cup fresh grated Parmesan cheese
- Fresh basil for garnish
- 1/2 cup salted butter
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups fresh grated Parmesan cheese
Instructions
- Boil salted water and cook bowtie pasta until al dente, then drain and rinse.
- In a skillet, melt butter with heavy cream, salt, and pepper, then whisk in Parmesan until smooth.
- In another skillet, heat olive oil and sauté broccoli, asparagus, and carrots until tender-crisp.
- Add zucchini, squash, red pepper, and onion, cooking until tender, then add tomato and sauté briefly.
- Combine pasta, sauce, and vegetables in the skillet, tossing to coat and adjusting seasoning as needed.
- Serve hot, garnished with Parmesan and basil.
Notes
Make sure pasta is al dente to maintain texture.
Avoid overcrowding the skillet for even vegetable cooking.
Feel free to customize with seasonal veggies or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 625
- Sugar: 3
- Sodium: 900
- Fat: 40
- Saturated Fat: 24
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 4
- Protein: 18
- Cholesterol: 95