BOWTIE PRIMAVERA RECIPES

Steps:

• Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook, stirring frequently about 7 minutes; add asparagus. Once both are tender add peas and spinach and simmer until spinach is wilted, about 30 seconds. Reserve about 1/2 cup of the pasta water, then drain pasta and veggies.
• In the meantime, heat a skillet over medium high heat and cook the garlic, stirring, until it start turn golden. Add the tomatoes and cook down until reduced to a pasta sauce, about 5 minutes. Add cream and cook about 3 minutes more (sauce should be thick enough to coat pasta).
• Return pasta and veggies to large pot and add the creamy tomato sauce, Parmesan cheese and chili flakes; toss to coat.
• After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmigiano, and chili flakes; toss to coat. If necessary, thin sauce with reserved pasta cooking water. Serve with grated Parmesan cheese.

Steps:

• Rinse and peel the vegetables. Remove the seeds from the peppers. Cut the vegetables into small, bite-sized pieces.
• Cook the pasta in plenty of boiling salted water until al dente.
• Fry the zucchini and peppers in oil, add the tomatoes and broccoli, cover, and let simmer for about 5 minutes. Season with salt and pepper. Drain the pasta, saving 1 cup of pasta water and mix together the pasta, pasta water, vegetables and basil. Serve.