Vegetarian Bowtie Veggie Pasta


This is a nice and light pasta dish with peppery arugula and tangy sun-dried tomatoes.

Nutritional info
per serving

Calories 102
Fat 5g
Saturated fat 2g
Carbohydrates 12g
Sodium 442mg
Fiber 1g
Protein 3g
Cholesterol 18mg

Vegetarian Bowtie Veggie Pasta

12 cups
Prep time: Cook time: Total time:


  • 2 tsp. salt
  • 1 lb. bowtie pasta
  • 2 TB. extra-virgin olive oil
  • 2 cups crimini mushrooms, cleaned and sliced
  • 2 TB. minced garlic
  • 1 cup broccoli florets
  • [1/2] cup sun-dried tomatoes
  • 2 TB. unsalted butter
  • 2 cups fresh arugula
  • 1 tsp. black pepper
  • 1 tsp. crushed red pepper flakes


Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt and bowtie pasta, stir, and cook for 8 minutes.

In a large skillet over medium heat, heat extra-virgin olive oil. Add crimini mushrooms, and cook for 4 minutes.

Add garlic, broccoli, and sun-dried tomatoes, and cook for 3 minutes.

Add remaining 1 teaspoon salt, unsalted butter, arugula, black pepper, and crushed red pepper flakes. Toss, and cook for 2 minutes.

Using a slotted spoon, transfer pasta to the skillet, toss pasta with vegetables, and serve warm.

Tasty Tip
This is a great recipe to use to incorporate more vegetables into your kids' meals. Try adding spinach or asparagus.

User Photos

Join the fun! Share your photo of this recipe dish.


No Reviews Found.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
Log in to post comments/ rate this recipe. Sign in

You may also like

No recipe suggestions for this recipe.

DedeMed’s Store