½ lb. green beans or asparagus, trimmed and cut into 2-inch pieces
1 yellow pepper, cored and diced
1 small zucchini, trimmed, halved lengthwise and cut into ¼-inch half moons
2 cloves garlic, sliced
½ C prepared refrigerated pesto
¼ C heavy cream
1 C grape tomatoes, halved
½ tsp. salt
Instructions
Bring a large pot of salted water to boiling. Add bowties and cook following package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium to medium-high heat. Add green beans and pepper; cook 5 minutes. Add zucchini and garlic. Cook 2 minutes. Stir in pesto and heavy cream; cook 1 minute. Stir in tomatoes and salt and remove from heat.
Add cooked bowties to sauce and toss well to combine. Divide into bowls; serve.
Good with parmesan cheese on top.
Originally Submitted
3/14/2010
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