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Bow-Tie Pasta With Broccoli, Cauliflower And Double-Tomato S

pasta, vegetables

3 cups bow-tie pasta (farfalle)
1 1/2 cups small broccoli flowerets
1 1/2 cups small cauliflowerets
2 1/2 cups finely chopped plum tomatoes; about 1 pound
1/2 cup chopped green onions
1 teaspoon dried basil
2 tablespoons vegetable oil
2 tablespoons chopped drained sun-dried tomato
1 clove garlic; chopped fine
salt and pepper
grated Parmesan cheese

Cook pasta in large amount of boiling salted water until tender, adding broccoli and cauliflower 3 minutes before end of cooking time. Drain pasta and vegetables and return to pot. Meanwhile, combine tomatoes, green onions, basil, oil, sundried tomatoes and garlic in large bowl. Add hot pasta and vegetables to tomato mixture; toss. Add salt and pepper to taste. Serve with Parmesan cheese. Serve corn on the cob as a first course and set out a loaf of grainy bread with the pasta.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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