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. :)”

Ingredients Nutrition


  1. Bring a large stockpot of water to a boil.
  2. In a large skillet or saute pan, heat the flavored oil.
  3. Add the roasted garlic, butter, tomatoes, and stock.
  4. Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.
  5. Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
  6. Refresh in cold water, drain well, and set aside.
  7. When the sauce has been reduced, add the vegetables and stir to heat through.
  8. Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package.
  9. Drain the pasta and stir it into the sauce, coating well.
  10. Remove the skillet from the heat and stir in the grated cheese.
  11. To serve, divide the pasta and vegetables among 4 large warm plates or bowls.
  12. Sprinkle each serving with some of the remaining chopped parsley and serve immediately.
  13. Additional Parmesan cheese can be grated onto the dish after serving.

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