A super creamy spring pasta without the heavy cream.
1. In a large pot of salted boiling water, cook bowtie pasta until al dente according to package directions. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Add mushrooms, asparagus, and zucchini and cook until tender, 5 to 6 minutes. Add tomatoes and cook until soft, 3 minutes more. Add garlic and cook until fragrant, 1 minute. Season with salt and pepper.
3. Add cream cheese to skillet and stir until broken up, then pour over pasta water and stir until creamy. Add Parmesan and stir, then add cooked bowties and stir until combined and saucy.
4. Garnish with basil and sprinkle with Parm.
INGREDIENTS 12 oz. bowtie pasta 8 oz. sliced baby bella mushrooms 1 1/2 c. asparagus, stalks trimmed and quartered 1 zucchini, sliced into half moons 1 pt. cherry tomatoes, halved 2 cloves garlic, minced kosher salt Freshly ground black pepper 4 oz. cream cheese, softened 1/4 c. grated Parmesan, plus more for garnish Chopped fresh basil, for garnish
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