Barillas Warm Veggie Pasta Salad
Recipe: #13427
July 27, 2014
Categories: Salads, Main Dish Salad, Pasta, Bow-Tie, Vegetables, Italian, Entertaining, July 4th, Mother's Day, Picnic, Potluck, Summer, Vegetarian more
"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 is 6 servings
Ingredients
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 by Step Method
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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