Mr. Food: Tossed Spring Veggie Pasta

What You’ll Need

  • 1 pound bow tie pasta
  • 2 tablespoons olive oil
  • 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon sliced fresh basil

What to Do

  1. In a soup pot, cook pasta according to package directions; drain, place in a serving bowl, and cover to keep warm.
  2. Meanwhile, in a large skillet over medium heat, heat oil; cook asparagus, bell pepper, and garlic 5 minutes, or just until tender. Add tomatoes, chicken broth, onion powder, salt, and pepper; cook 5 minutes, or until hot.
  3. Pour vegetable mixture over pasta, toss gently with goat cheese and basil, and serve immediately.

Notes

Our Amazing Asparagus Quiche is another tasty indication that spring has sprung!

Comments

comments