Recipe courtesy of Kelsey Nixon
Print
Total:
30 min
Active:
10 min
Yield:
serves 4
Level:
Easy

Ingredients

  • 12 ounces bow-tie pasta
  • 1/4 cup olive oil
  • 1/2 cup onion, diced
  • 1/2 cup zucchini, diced
  • 1/2 cup yellow squash, diced
  • 1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
  • Kosher salt and freshly ground black pepper, to taste 
  • 14.5 oz. organic tomatoes, diced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grape tomatoes, halved lengthwise
  • 1/4 cup basil, chiffonade
  • Parmigiano-Reggiano shavings, garnish

Directions

1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Reserve 1/2 cup pasta water. Drain and set aside.

2. Heat olive oil in a large pot over medium-high heat and quickly saute the vegetables until just tender. Do not overcook. Season to taste with salt and pepper. Add the diced tomatoes and heavy cream and cook to thicken the sauce, 5 minutes. Toss in the drained pasta and sprinkle with Parmesan. Garnish with grape tomatoes and basil chiffonade. Serve immediately.

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