Easy Meat-Free Farfalle with Vegetables
2 tablespoons vegetable oil
7 very thin asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 cup)
1/2 cup fresh green beans trimmed and cut into 1-inch pieces
1/2 cup grape tomatoes cut in half
1/2 cup sliced mushrooms
1 clove garlic, minced
2 cups Swanson® Cream Starter Traditional or 25% Reduced Fat or Swanson® Cream Starter 25% Reduced Fat
1/4 cup grated Parmesan cheese
8 ounces (1/2 of a 1-pound package) farfalle (bow tie) pasta, cooked and drained
Heat the oil in a 12-inch skillet over medium heat. Add the vegetables and cook for 5 minutes, stirring often. Add the garlic, season with salt and black pepper and cook and stir for 1 minute.
Stir in the cream starter and cheese and heat to a boil. Add the farfalle and toss to coat.
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