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

  • 1tbs extra virgin olive oil

  • 8 oz of Cremini Mushrooms (Look like brown version of white button mushrooms)

  • 1 zucchini sliced.

  • 6 oz cherry tomatoes, halved.

  • 2 cloves garlic, minced.

  • Black pepper

  • 4 oz. cream cheese, softened.

  • 1/4 c. freshly grated Parmesan, plus more for garnish

  • Chopped fresh basil to garnish with.



  1. 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 tbs 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, stir, then add cooked bowties and stir until combined.

  4. Garnish with basil and parmesan and enjoy!

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