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Italian Vegetable and Asiago Bow-Ties
Italian Vegetable and Asiago Bow-Ties
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Prep Time:
30 minutes
Total Time:
30 minutes
Indulge in a delicious Italian vegetable pasta, even if you're not in Rome.
Ingredients:
  • 3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
  • 1/2 cup water
  • 4 ounces green beans, cut into 2-inch pieces (2 cups)
  • 1 tablespoon olive or vegetable oil
  • 6 ounces whole mushrooms, cut into fourths (2 cups)
  • 1 medium zucchini, cut lengthwise into eighths, then into 1-inch pieces
  • 1 medium yellow onion, cut into 1/4-inch wedges
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
  • 3/4 teaspoon salt
  • 4 ounces cherry tomatoes, cut in half
  • 1/2 cup shredded Asiago or Parmesan cheese (2 ounces)
Instructions:
  • Prepare pasta following the package instructions, then drain.
  • In a 10-inch nonstick skillet, bring water to a boil. Add beans and boil uncovered for 5 minutes. Cover and continue to boil for 2 to 4 minutes until beans are crisp-tender. Drain and set aside.
  • Heat oil in the skillet over medium-high heat. Sauté mushrooms, zucchini, onion, garlic, oregano, and salt for about 7 minutes, stirring occasionally, until the onion is tender.
  • Combine the tomatoes and beans in the pan and heat until steaming. Serve the vegetable mixture on top of pasta and finish with a sprinkle of cheese.

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