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Italian Vegetable and Asiago Bow-Ties

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By Betty Crocker Kitchens
Updated Aug 25, 2010
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"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
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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

  • Step 
    1
    Cook and drain pasta as directed on package.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    In 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.
  • Step 
    4
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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