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Ingredients

16 ounces multigrain farfalle (bow-tie) pasta 1 tablespoon olive oil 1 pound mild Italian sausage, diced 1 tablespoon minced garlic 2 ½ cups chicken broth 1 small red bell pepper, chopped 2 cups cherry tomatoes, halved 1 medium zucchini, thinly sliced 1 ½ cups grated Parmesan cheese ¼ cup butter 1 teaspoon adobo seasoning ½ teaspoon dried oregano ¼ teaspoon ground black pepper

Nutrition Info

490.6 calories carbohydrate: 48.9 g cholesterol: 52.6 mg fat: 23.9 g fiber: 3.1 g protein: 21.6 g saturatedFat: 10.2 g servingSize: - sodium: 1112.6 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Stir in sausage and garlic and cook until sausage is no longer pink, 5 to 7 minutes. Pour in chicken broth and stir in bell pepper, bring to a boil. Add cherry tomatoes and zucchini, cover, and cook for about 4 minutes.
Reduce heat to low and stir in Parmesan cheese, butter, adobo seasoning, oregano, and black pepper. Let simmer until sauce has thickened, 5 to 7 minutes. Stir in cooked pasta and serve.

8 servings

This is a great tasting, high-fiber pasta dish with lots of fresh veggies. I cooked it for my family and co-workers and they absolutely loved it!