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Bow Ties With Spring Vegetables

Heart.Foods's picture
Bow tie pasta with spring vegetables is a lovely and delighful pasta reciepe that can be served for a family meal. Cooked with veggies like peas, leeks, asparagus and sweet red pepper, the pasta is flavored with basil and garlic and can be served with a sprinkling of cheese.
  Asparagus 1 Pound, trimmed and cut in 1 0.5 inch/4 cm lengths 500 g
  Olive oil 1 Tablespoon
  Leeks 3 , trimmed and thickly sliced 3
  Garlic 2 Clove (10 gm), finely chopped
  Fennel bulb/2 stalks celery, cut in strips 1 1 , trimmed and cut in 1 0.5 inch/4 cm strips
  Sweet red pepper 1 , cut into strips
  Peas 1 Cup (16 tbs) (Fresh Or Frozen)
  Bow tie pasta 3⁄4 Pound
  Shredded basil/Chopped chives 50 milliliter 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Bring pot of water to boil.
Add asparagus and cook for 2 minutes.
Rinse with cold water and pat dry.
Heat oil in large, deep non-stick skillet.
Add leeks and garlic and cook on low heat for a few minutes.
Add a little water if vegetables start to stick at any time.
Add fennel and red pepper to skillet and cook gently for 5 to 10 minutes, until tender.
Add asparagus and peas and heat thoroughly.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well and toss with sauce.
Add basil and cheese and combine well.
Taste and season with salt and pepper if necessary.

Recipe Summary

Main Dish

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