Asparagus Bow-Tie Pasta

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Asparagus Bow-Tie Pasta


  • 2 cups farfalle (bow-tie pasta), uncooked
  • 1 pound asparagus spears, timed, cut into 1-inch lengths
  • ½ cup halved orange pepper strips
  • ¼ cup julienne-cut oil-packed sun-dried tomatoes, undrained
  • ½ cup chicken broth
  • ¼ cup whipping cream
  • 1 tablespoon chopped fresh oregano
  • 1 cup Kraft Shredded Italian Five Cheese with a Touch of Philadelphia


  1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water the last 2 minutes. Drain.

  2. Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 minutes or until crisp-tender, stirring frequently.

  3. Add pasta mixture, broth, whipping cream and oregano to skillet; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Top with cheese; cook 2 to 3 minutes or until cheese begins to melt.



Recipe courtesy of

Kraft Foods

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