Ingredients
kosher salt
12 oz. bowtie pasta
2 tbsp. extra-virgin olive oil
8 oz. sliced baby bella mushrooms
1 1/2 c. asparagus, stalks trimmed and quartered
1 zucchini, sliced into half moons
1 pt. cherry tomatoes, halved
2 cloves garlic, minced
Freshly ground black pepper
4 oz. cream cheese, softened
1/4 c. freshly grated Parmesan, plus more for garnish
Chopped fresh basil, for garnish
Preparation
Step 1In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.Step 2Meanwhile, in a large skillet over medium heat, heat oil. Add mushrooms, asparagus and zucchini and cook until tender, 5 to 6 minutes. Add tomatoes and cook until soft, 3 minutes more. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper.Step 3Add cream cheese to skillet and stir until broken up, then pour over pasta water and stir until creamy. Add Parmesan and stir, then add cooked bowties and stir until combined and saucy. Step 4Garnish with basil and sprinkle with Parm.
