This is real comfort food and a bit healthy!! A Wolfgang Puck recipe and it is a complete meal or side dish to fee more people. This is about three or four different recipes if done "The Chef Way" or my version. Wine Pairing: 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. :)
My Private Note
Units: US | Metric
- 2 tablespoons oven dried tomatoes flavored oil
- 1 tablespoon roasted garlic (you can buy already roasted)
- 4 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons sun-dried tomatoes
- 2 cups chicken stock or 2 cups organic low sodium chicken broth
- 2 teaspoons chopped fresh oregano
- 2 teaspoons thyme leaves
- 4 tablespoons chopped fresh Italian parsley
- 1/2 teaspoon kosher salt
- fresh ground white pepper
- 2 ounces French haricots vert or 2 ounces green beans, trimmed
- 1 carrot, trimmed and cut into thin slices
- 12 asparagus, cut into 2-inch slices
- 1 cup broccoli floret
- 1/2 cup fresh peas
- 12 ounces bow tie pasta
- 1/2 cup freshly grated parmesan cheese, & some for serving
- 1Bring a large stockpot of water to a boil.
- 2In a large skillet or saute pan, heat the flavored oil.
- 3Add the roasted garlic, butter, tomatoes, and stock.
- 4Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.
- 5Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
- 6Refresh in cold water, drain well, and set aside.
- 7When the sauce has been reduced, add the vegetables and stir to heat through.
- 8Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package.
- 9Drain the pasta and stir it into the sauce, coating well.
- 10Remove the skillet from the heat and stir in the grated cheese.
- 11To serve, divide the pasta and vegetables among 4 large warm plates or bowls.
- 12Sprinkle each serving with some of the remaining chopped parsley and serve immediately.
- 13Additional Parmesan cheese can be grated onto the dish after serving.
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Nutritional Facts for Bow Ties With Spring Vegetables & Roasted Garlic
Serving Size: 1 (487 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 609.0
- Calories from Fat 189
- Total Fat 21.1 g
- Saturated Fat 11.0 g
- Cholesterol 116.9 mg
- Sodium 679.8 mg
- Total Carbohydrate 81.6 g
- Dietary Fiber 9.0 g
- Sugars 8.5 g
- Protein 26.8 g
The following items or measurements are not included: