Veggies and Bow Ties with Pesto

By lindybug

Ingredients

• 12 oz bow tie pasta
• 1 Tbsp olive oil
• 1/2 lb. green beans or asparagus, trimmed and cut into 2" pieces
• 1 yellow bell pepper, cored and diced
• 1 small zucchini squash, trimmed halved lengthwise and cut into 1/4" half moons
• 2 cloves garlic, sliced
• 1/2 cup prepared refrigerated pesto
• 1/4 cup heavy cream
• 1 cup grape tomatoes, halved
• 1/2 tsp salt

Details

Servings 6

Preparation

Step 1

1. Bring a large pot of salted water to boiling. Add bowties and cook following pkg directions, 8 min. Drain.

2. Meanwhile, heat oil in a large nonstick skillet over med to med-high heat. Add green beans/asparagus and pepper; cook 5 min. Add zucchini and garlic; cook 2 min. Combine pesto and heavy cream; stir it into pan. Stir in tomatoes and salt and remove from heat.

3. Add cooked bowties to sauce and toss well to combine. Divide into bowls;serve.