Bow Ties With Spring Vegetables & Roasted Garlic - cooking recipe

Ingredients

2 tablespoons oven dried tomatoes flavored oil
1 tablespoon roasted garlic (you can buy already roasted)
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons sun-dried tomatoes
2 cups chicken stock or 2 cups organic low sodium chicken broth
2 teaspoons chopped fresh oregano
2 teaspoons thyme leaves
4 tablespoons chopped fresh Italian parsley
1/2 teaspoon kosher salt
fresh ground white pepper
2 ounces French haricots vert or 2 ounces green beans, trimmed
1 carrot, trimmed and cut into thin slices
12 asparagus, cut into 2-inch slices
1 cup broccoli floret
1/2 cup fresh peas
12 ounces bow tie pasta
1/2 cup freshly grated parmesan cheese, & some for serving

Preparation

Bring a large stockpot of water to a boil.
In a large skillet or saute pan, heat the flavored oil.
Add the roasted garlic, butter, tomatoes, and stock.
Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.
Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
Refresh in cold water, drain well, and set aside.
When the sauce has been reduced, add the vegetables and stir to heat through.
Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package.
Drain the pasta and stir it into the sauce, coating well.
Remove the skillet from the heat and stir in the grated cheese.
To serve, divide the pasta and vegetables among 4 large warm plates or bowls.
Sprinkle each serving with some of the remaining chopped parsley and serve immediately.
Additional Parmesan cheese can be grated onto the dish after serving.