Ingredients
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1 lb bow tie pasta
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1 tablespoon olive oil
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4 cloves garlic, pressed
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1/2 cup onion, diced
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3/4 cup sun-dried tomato packed in oil, drained and chopped
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1/2 cup basil, chopped (firmly packed)
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5 green onions, sliced
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1 can water-packed artichoke hearts, sliced
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1/2 cup asiago cheese
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1 cup whipping cream
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1 teaspoon red pepper flakes
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1 cup reserved pasta water
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1 (7 ounce) jar roasted red peppers, drained and chopped
Instructions
- Cook Bowties according to package directions.
- Reserve 1 cup of the cooking water.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add whipping cream and asiago cheese.
- Allow to simmer until it starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired.
- Toss with bowties.
- Add 1 cup reserved pasta water to make it saucier.