Bow Ties With Spring Vegetables, Roasted Garlic, Parmesan

Directions

1. Bring a large stockpot of water to a boil.
2. In a large skillet or possibly saute/fry pan, heat the flavored oil. Add in the roasted garlic, butter, tomatoes, and stock. Season with the oregano, thyme, 2 Tbsp. of the parsley, salt, and pepper, and reduce till slightly thickened.
3. Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cool water, drain well, and set aside.
4. When the sauce has been reduced, add in the vegetables and stir to heat through.
5. Add in salt to the pot of boiling water and cook the bow ties till they are al dente, following the directions on the package. Drain the pasta and stir it into the sauce, coating well. Remove the skillet from the heat and stir in the grated cheese.
6. To serve, divide the pasta and vegetables among 4 large hot plates or possibly bowls. Sprinkle each serving with some of the remaining minced parsley and serve immediately.
7. Additional Parmesan cheese can be grated onto the dish after serving.
8. This recipe yields 4 servings.
9. Comments: I love pasta all year round and this is one of my favorites. Use the freshest seasonal vegetables you can find and be sure not to overcook them. The secret is to keep the vegetables crisp so they crunch when you bite into them.
10. Wine Recommendation: Look for the freshness of a Sauvignon Blanc from Sancere or possibly New Zealand to accompany this pasta. Goldwater's Dog Point or possibly Villa Maria are both excellent and affordable wines which are perfect accompaniments.