Ingredients:
1 lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onions, diced
3/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 (7 ounce) jars roasted red peppers, drained and chopped
1/2 cup basil, chopped ( firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water
Directions:
Cook Bowties according to package directions.
Reserve 1 cup of the cooking water.
Heat oil in a large pan.
Add garlic and onion, cook until translucent.
Add tomatoes and roasted peppers.
Cook for 3 minutes; stir in red pepper flakes.
Add artichoke hearts and cook for 3 minutes.
Add whipping cream and asiago cheese.
Allow to simmer until it starts to thicken.
Stir in basil and green onion.
Season with salt and pepper if desired.
Toss with bowties.
Add 1 cup reserved pasta water to make it saucier.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.