Bow-Tie Primavera

• Coarse salt
• 1 lb. dried bow-tie pasta (farfalle)
• 4 oz. asparagus, woody stem ends snapped off; tips and remaining stalk cut into 1-inch lengths
• 1 cup (4 to 5 oz.) frozen baby green peas
• 10 oz. spinach, stemmed and washed
• 2 cloves garlic, minced
• 2 Tbs. olive oil
• 1 can (14-1/2 oz.) diced tomatoes, with their liquid
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan (about 1-1/2-oz.); more for serving
• 1/2 tsp. dried red chile flakes
• Freshly ground black pepper

While preparing the ingredients, bring 4 qt. water to a boil over medium-high heat in a large pot; add 2 Tbs. salt and the pasta to the boiling water. Cook the pasta, stirring frequently, until it starts to soften, about 7 minutes, and then add the asparagus.

When the pasta and the asparagus are tender, add the peas and spinach. Stir and simmer until the spinach is wilted, about 30 seconds. Reserve 1/2 cup of the pasta water and then drain the pasta and vegetables.

Meanwhile, heat the garlic and oil in a 10-inch skillet over medium heat until the garlic starts to sizzle and turn golden. Add the tomatoes; cook until thick enough to coat the pasta, 4 to 5 minutes. Add the cream; continue cooking until the sauce is once again thick enough to coat the pasta, 2 to 3 minutes.

After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmesan, and chile flakes; toss to coat. Taste and adjust the seasonings. Serve, passing the additional cheese separately.