Bow Tie Pasta with Veggies

I use red onion with the veggies and cook them a little longer than 3-4 minutes. Can add leftover chicken when the veggies are added back into the sauce.
- Elizabeth

INGREDIENTS

2-3 cups of cut up vegetables (carrots, zucchini, yellow squash, red and green peppers)
1 pound bow tie pasta, cooked according to package directions
2 Tbsp olive oil
⅓ cup ground almonds
⅓ cup milk
3 garlic cloves, crushed
½ tsp salt
Black pepper
Parmesan cheese

INSTRUCTIONS

Cut the vegetables to the same size. While pasta is cooking, prepare the sauce. Heat 1 tablespoon olive oil in a frying pan over medium heat. Saute the vegetables for 3-4 minutes. Remove the vegies, add the remaining olive oil and the almonds, stirring until lightly browned. Return the vegies to the pan and add the milk, garlic and salt. Cook for 1-2 minutes. Drain the pasta, toss in the pan and stir to coat. Serve with pepper and Parmesan. Serves 4-6.