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    This is a light pasta dish that can be served warm or cold.


    • 1 (16 oz) pkg bow tie or corkscrew pasta
    • 3/4 c freshly grated Parmigiano Reggiano cheese
    • 1/2 cup grape tomatoes, halved
    • 1 tbsp butter or margarine
    • 1 tbsp olive oil
    • 1 tbsp minced garlic
    • 4 oz snow peas, strings removed
    • 4 oz sugar snap peas, strings removed
    • 1/2 cup tri-colored bell peppers, julienned (red, orange & yellow)
    • 1 cup frozen baby peas
    • 1/2 cup reduced-sodium vegetable broth
    • 3/4 tsp salt
    • 1/4 tsp coarsely grounded black pepper
    • 1/2 tsp freshly grated lemon peel
    • 1 tbsp lemon juice


    1. In large saucepan, prepare pasta according to directions on label.
    2. In 10-inch skillet, melt butter with olive oil over med-high heat. Add snow peas, sugar snap peas and bell peppers; cooking until tender-crisp (1-2 minutes), stirring occasionally. Stir in the garlic and cook 30 seconds. Add baby peas, tomatoes, broth, salt and pepper; heat to boiling. Stir in lemon peel and lemon juice.
    3. Drain pasta and return to saucepan. Add vegetable mixture and Parmigiano Reggiano (reserving some of the cheese for the top); toss well. Add rest of Parmigiano Reggiano cheese to top. Add salt and pepper to taste.