WHOLE WHEAT BOW TIE PASTA WITH ZUCCINI, HARD SALAMI,ASPARAGUS TIPS, CAROTTS, AND CAPERS IN A CREAMY PARMESEAN SAUCE.

Whole Wheat Bow Tie Pasta with Zuccini, Hard Salami,Asparagus Tips, Carotts, and Capers in a Creamy Parmesean Sauce. image

Provided by Nancy R

Categories Pasta

Time 1h5m

Number Of Ingredients 13

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1 bunch asparagus, use tips only reserve the rest for soup
2 medium zucchini, sliced into matchsticks
3 clove garlic, minced, 1/2 teaspoon red pepper flakes, optional
2 Tbsp olive oil, extra virgin
3/4 lb hard salami, sliced into matchsticks
1/2 c shredded carrots
1 c whipping cream, divided: 3/4 c, 1/4 c
1 1/2 Tbsp capers chopped
1 lb whole whear bow tie pasta
1/2 c parmigiano-reggiano, grated
garnish with chopped chives if desired
pepper and salt to taste. note the salami is salty so don't over do it or just don't use any.
1 Tbsp corn starch to thicken 1/4 cup of whipping cream to thicken.

Steps:

1. Cut up asparagus, zucchini, salami, and garlic. Bring water up to a boil for the pasta.
2. Add olive oil to skillet, heat to medium high. Add garlic and red pepper flakes if using. Cook for 1 minute. Add asparagus,zucchini, carrots, and capers. Cook five minutes. Add salami and turn down to medium and cook for 10 minutes Stirring often.
3. Divide the cream. Mix 1/4 cup of cream with 1 T of corn starch. Set aside. Add the remaining 3/4 cups of cream to the salami mixture. Stir well. At this time add black pepper to taste. I like a lot of it.
4. Cook pasta until al dente. Drain and cover to keep warm.
5. Turn skillet up to high and the cream, cornstarch mixture and bring to a boil to thicken. add the pasta to the skillet. Toss to coat the pasta. Check the seasoning. If needed add salt.
6. Just before serving fold in the cheese. Garnish with chopped chives, parsley or extra capers. Enjoy!