Quick Creamy Vegetable Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 ounces bow tie pasta
02 -
2 tablespoons unsalted butter
03 -
1 clove garlic, finely minced
04 -
1/3 cup grated Parmesan cheese
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1 teaspoon chicken soup base (recommend L.B. Jamison's)
06 -
2/3 cup heavy cream
07 -
Salt and freshly ground black pepper, to taste
08 -
6 thin spears asparagus, diagonally cut into 2-inch pieces, blanched
09 -
2 tablespoons toasted pine nuts
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1 tablespoon chopped parsley
11 -
Additional Parmesan cheese, for garnishing
# Instructions:
01 -
Bring a pot of salted water to a boil and cook the bow tie pasta according to the package directions until al dente. Drain well, saving a little pasta water just in case you need it for the sauce.
02 -
While the pasta cooks, melt the butter in a 9-inch skillet over medium heat. Add the minced garlic and sauté for about one minute until it's fragrant but not browned.
03 -
Reduce the heat to medium-low. Add the grated Parmesan cheese and chicken soup base to the skillet, stirring until well blended. Gradually pour in the heavy cream while continuing to stir. Season with salt and freshly ground black pepper to taste.
04 -
Add the drained pasta to the skillet with the cream sauce. Gently toss everything together until all the pasta is well coated with the creamy sauce.
05 -
Fold in the blanched asparagus pieces. Then sprinkle the toasted pine nuts and chopped parsley over the top. If desired, add a little extra grated Parmesan cheese for garnish.
06 -
Transfer to warm plates or a serving dish and serve immediately while hot and creamy.
# Notes:
01 -
You can substitute bow tie pasta with penne or fettuccine if preferred.
02 -
For added protein, try adding grilled chicken or sautéed shrimp.
03 -
Blanch the asparagus just until bright green to keep it crisp and vibrant.
04 -
For a lighter version, half-and-half can be used instead of heavy cream.
05 -
This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.