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1
Bring a large stockpot of water to a boil.
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2
In a large skillet or possibly saute/fry pan, heat the flavored oil.
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3
Add in the roasted garlic, butter, tomatoes, and stock.
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4
Season with the oregano, thyme, 2 Tbsp.
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5
of the parsley, salt, and pepper, and reduce till slightly thickened.
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6
Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
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7
Refresh in cool water, drain well, and set aside.
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8
When the sauce has been reduced, add in the vegetables and stir to heat through.
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9
Add in salt to the pot of boiling water and cook the bow ties till they are al dente, following the directions on the package.
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10
Drain the pasta and stir it into the sauce, coating well.
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11
Remove the skillet from the heat and stir in the grated cheese.
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12
To serve, divide the pasta and vegetables among 4 large hot plates or possibly bowls.
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13
Sprinkle each serving with some of the remaining minced parsley and serve immediately.
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14
Additional Parmesan cheese can be grated onto the dish after serving.
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15
This recipe yields 4 servings.
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16
Comments: I love pasta all year round and this is one of my favorites.
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17
Use the freshest seasonal vegetables you can find and be sure not to overcook them.
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18
The secret is to keep the vegetables crisp so they crunch when you bite into them.
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19
Wine Recommendation: Look for the freshness of a Sauvignon Blanc from Sancere or possibly New Zealand to accompany this pasta.
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20
Goldwater's Dog Point or possibly Villa Maria are both excellent and affordable wines which are perfect accompaniments.
