Vegetarian Bowtie Veggie Pasta

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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
Servings
Prep time: Cook time: Total time:

Ingredients

  • 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

Directions

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.

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