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Bow Ties With Spring Vegetables, Roasted Garlic

2 tablespoon s
flavored oil from oven dried tomatoes (See separate recipe)
1 tablespoon
roasted garlic (see separate recipe)
4 tablespoon s
(1/2 stick) unsalted butter, cut into small pieces
2 tablespoon s
oven dried tomatoes (See separate recipe)
2 cup s
chicken stock
2 teaspoon s
each chopped fresh oregano, thyme leaves
4 tablespoon s
chopped fresh Italian parsley leaves 1/2 teaspoon kosher salt
Freshly ground white pepper
2 ounce s
haricots verts or green beans, trimmed
carrot, trimmed and cut into thin slices
pencil asparagus cut into 2-inch slices
1 cup
broccoli florets
1/2 cup
fresh peas
12 ounce s
bow tie pasta
1/2 cup
Freshly grated Parmesan cheese
  1. Bring a large stockpot of water to a boil. 
  2. In a large skillet or sauté pan, heat the flavored oil. Add the roasted garlic, butter, tomatoes, and stock. Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened. 
  3. Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cold water, drain well, and set aside. 
  4. When the sauce has been reduced, add the vegetables and stir to heat through. 
  5. Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package. Drain the pasta and stir it into the sauce, coating well. Remove the skillet from the heat and stir in the grated cheese. 
  6. To serve, divide the pasta and vegetables among 4 large warm plates or bowls. Sprinkle each serving with some of the remaining chopped parsley and serve immediately.


Additional Parmesan cheese can be grated onto the dish after serving.

Look for the freshness of a Sauvignon Blanc from Sancere or New Zealand to accompany this pasta. Goldwater’s Dog Point or Villa Maria are both excellent and affordable wines that are perfect accompaniments.

Average: 4.3 (4 votes)

About this Recipe

I love pasta all year round and this is one of my favorites. Use the freshest seasonal vegetables you can find and be sure not to overcook them. The secret is to keep the vegetables crisp so they crunch when you bite into them.

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