- 6
0/5
(0 Votes)
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
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.
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