Bow Ties With Spring Vegetables & Roasted Garlic
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. :)
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INGREDIENTS
Nutrition- 2tablespoons oven dried tomatoes flavored oil
- 1
- 4
- 2tablespoons sun-dried tomatoes
- 2cups chicken stock or 2 cups organic low sodium chicken broth
- 2teaspoons chopped fresh oregano
- 2teaspoons thyme leaves
- 4tablespoons chopped fresh Italian parsley
- 1⁄2teaspoon kosher salt
- 2
- 1
- 12
- 1cup broccoli floret
- 1⁄2cup fresh peas
- 12ounces bow tie pasta
- 1⁄2
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DIRECTIONS
- Bring a large stockpot of water to a boil.
- In a large skillet or saute 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.
- Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
- Refresh in cold water, drain well, and set aside.
- When the sauce has been reduced, add the vegetables and stir to heat through.
- 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.
- 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.
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