Mr. Food: Tossed spring veggie pasta

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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.

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