Ingredients
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1/2 (16 oz) box bow tie pasta
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1 bunch asparagus
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1 red bell pepper
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1 zucchini
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1 pint cherry tomatoes
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1 (4 oz) pkg goat cheese
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2 tbsp olive oil
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1 1/2 cups shredded carrots
Steps
1
Cook the pasta according to package directions. Meanwhile, remove woody ends from asparagus and chop into 1-inch pieces. Slice the pepper into thin strips. Halve the zucchini lengthwise and cut into ½-inch pieces. Halve the tomatoes and crumble the goat cheese.
2
Heat oil in a heavy bottom pan over medium heat. Sauté asparagus, bell pepper, zucchini, and carrots for 5 min. or until soft. Add the tomatoes and cook for an additional 2 min. Season with salt (in moderation) and pepper. Drain the pasta, reserving ¼ cup cooking liquid. Add the pasta and reserved cooking liquid to the pan with the vegetables. Stir in the goat cheese. Serve hot or cold.
