"When in Rome..." Or even when you're not, enjoy a flavorful Italian veggie-pasta dish.
Italian Vegetable and Asiago Bow-Ties
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 12
Ingredients
- 3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
- 1/2 cup water
- 4 ounces green beans, cut into 2-inch pieces (2 cups)
- 1 tablespoon olive or vegetable oil
- 6 ounces whole mushrooms, cut into fourths (2 cups)
- 1 medium zucchini, cut lengthwise into eighths, then into 1-inch pieces
- 1 medium yellow onion, cut into 1/4-inch wedges
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
- 3/4 teaspoon salt
- 4 ounces cherry tomatoes, cut in half
- 1/2 cup shredded Asiago or Parmesan cheese (2 ounces)
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2Meanwhile, in 10-inch nonstick skillet, heat water to boiling. Add beans; boil uncovered 5 minutes. Cover and boil 2 to 4 minutes or until crisp-tender. Drain; set aside.
-
Step3In same skillet, heat oil over medium-high heat. Cook mushrooms, zucchini, onion, garlic, oregano and salt in oil about 7 minutes, stirring frequently, until onion is tender.
-
Step4Stir in tomatoes and beans; heat until hot. Serve vegetable mixture over pasta. Sprinkle with cheese.
Nutrition
420
Calories
8g
Total Fat
18g
Protein
75g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 70
- Total Fat
- 8g
- 0%
- Saturated Fat
- 3g
- 0%
- Cholesterol
- 10mg
- 0%
- Sodium
- 640mg
- 0%
- Total Carbohydrate
- 75g
- 0%
- Dietary Fiber
- 6g
- 0%
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 12%
- 12%
- Calcium
- 18%
- 18%
- Iron
- 24%
- 24%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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