Ingredients
- 16 ounces dry bow tie pasta (Barilla)
- 2 tablespoons oil (olive oil)
- 1/4 cup yellow onions, minced
- 1 garlic clove, minced
- 8 ounces Brussels sprouts (halved)
- 1/2 pound asparagus, chopped
- 2 teaspoons thyme
- 1 zucchini, chopped
- 1 cup chicken stock
- 1/4 cup cream
- 1 teaspoon pepper
- 1/2 cup parmesan cheese, grated
How to Make
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Step 1: Cook 1 box Barilla bow tie pasta al dente while cooking sauce.
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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.
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Step 3: Add chicken stock; reduce by half. Make sure veggies are not mushy; they need to be crisp.
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Step 4: Add cream and cracked pepper to taste. Add drained pasta. Fold in Parmesan cheese.
We hope you enjoy this recipe!
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