Barillas Warm Veggie Pasta Salad

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (208.7 g)
  • Calories 476.3
  • Total Fat - 17.2 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 41.7 mg
  • Sodium - 573.3 mg
  • Total Carbohydrate - 66 g
  • Dietary Fiber - 10.3 g
  • Sugars - 1.7 g
  • Protein - 17.1 g
  • Calcium - 125.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 37.9 mg
  • Thiamin - 0.5 mg

Step 1

Cook 1 box Barilla bow tie pasta al dente while cooking sauce.

Step 2

Add oil to pan; add onion; add garlic. Add brussel sprouts; saute. Add asparagus and thyme (fresh is better but dried works). Add zucchini; saute.

Step 3

Add chicken stock; reduce by half. Make sure veggies are not mushy; they need to be crisp.

Step 4

Add cream and cracked pepper to taste. Add drained pasta. Fold in Parmesan cheese.

Tips & Variations


No special items needed.

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