Bow Tie Pasta and Veggie Scampi

This dish was inspired by a dinner at a golf country club. The menu was a "create your own" pasta bar and this recipe is the closest I can come to replicating that dish. Serve with some warm garlic toast and a salad.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1 (10 ounce) box bow tie pasta
• 1  red bell pepper, cut into thin slices
• 1  green bell pepper, cut into thin slices
• 2  shallots, finely diced
• 4  fresh garlic cloves, minced (I like to use a garlic press)
• 10  asparagus spears, cut into 1 inch pieces
• 1 (6 ounce) jar artichoke hearts
• 1⁄2 cup butter, melted
• 1⁄2 cup white wine
• 3  tablespoons olive oil

Directions

1. Cook pasta in accordance with the package and drain.
2. While pasta is cooking, in a wok or large skillet , heat olive oil.
3. Saute peppers and asparagus until almost tender (about 7 - 10 minutes).
4. Add shallots, garlic, and artichoke hearts and cook for additional 5 minutes.
5. Add butter, wine and cooked pasta. Toss to coat and warm through about 3 to 4 minutes.
6. Serve in a large pasta bown with fresh shaved parmesean cheese.