Ingredients
3 1/2
cups uncooked bow tie (farfalle) pasta (8 oz)
2
tablespoons olive or vegetable oil
1
medium onion, cut into 8 wedges
4
new red potatoes, unpeeled, sliced
8
oz fresh asparagus spears, trimmed, cut into 2-inch pieces
1
medium red or yellow bell pepper, cut into strips
2
tablespoons chopped fresh oregano
1/2
teaspoon salt
1/8
teaspoon pepper
1
cup shredded Swiss cheese
Preparation
Cook pasta to desired doneness as directed on package. Drain.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add potatoes; cover and cook 5 to 6 minutes or until partially cooked, stirring occasionally.
Stir in asparagus, bell pepper, oregano, salt and pepper. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until vegetables are tender, stirring occasionally.
Stir in cooked pasta; cook until thoroughly heated. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.
