“This recipe has brussel sprouts, asparagus, zucchini and onions, with Barilla bow tie pasta, as per recipe request. The original had wine as well as chicken stock. You could make this vegetarian by using vegetable stock instead of chicken stock.”
READY IN:
44mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook 1 box Barilla bow tie pasta al dente while cooking sauce.
  2. Add oil to pan; add onion; add garlic.
  3. Add brussel sprouts; saute.
  4. Add asparagus.
  5. Add thyme (fresh is better but dried works).
  6. Add zucchini; saute.
  7. Add chicken stock; reduce by half.
  8. Make sure veggies are not mushy; they need to be crisp.
  9. Add cream and cracked pepper to taste.
  10. Add drained pasta.
  11. Fold in Parmesan cheese.

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