Bowtie Pasta Primavera



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This pasta is quick to make and a perfect choice for a meatless dish. Feel free to swap out the mushrooms for any kind you like as well as the noodles! You can make these with elbow noodles or even tortellini! 


  • 12 oz bowtie pasta
  • 1 Tbsp extra virgin olive oil
  • 8 oz of Cremini Mushrooms (they look like brown version of white button mushrooms)
  • 1 zucchini, sliced
  • 6 oz cherry tomatoes, halved
  • 2 cloves garlic, minced
  • Black pepper to taste
  • 4 oz. cream cheese, softened
  • ¼ Cup Parmesan cheese, grated plus more for garnish
  • fresh basil, chopped to garnish



  1. In a 7.6 Qt Stock Pot, salt boiling water. Cook pasta until al dente. Drain, but save 1 cup of pasta water.

  2. In a 9.5 frypan on medium heat, add mushrooms, asparagus and zucchini. Wet with 1 Tbsp olive oil. Cook until tender, 5 to 6 minutes. Add tomatoes and cook for 3 more minutes. Add garlic, season with salt and pepper.

  3. Add softened cream cheese to the fry pan and stir until broken up. Pour everything into a bowl with pasta water and stir until creamy. Add parmesan and stir then add cooked bowties and stir until combined.

  4. Garnish with basil and parmesan and enjoy!

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