BOW-TIE ZULU Ingredients: 4 oz. Can Artichoke Hearts quartered 1 /2 Lb. Mushrooms quartered 3 Cloves Garlic minced 2 TBLS Butter 1 TBLS Olive Oil 1 TBLS Concentrated Chicken Bouillon 10 Asparagus spears sliced in half. 1 Cup Zulu Sauce 1 Red bell Pepper Chopped 8 oz. Raw Pasta 1 Cup Cherry Tomatoes 1/2 Cup Parmesan Cheese Procedure: Cook Pasta according to directions on box. Next Sauté butter, garlic, olive oil, mushrooms, artichoke hearts and asparagus till wine is reduced then add the Zulu sauce and stir. When pasta is cooked, add to the saucepan and continue cooking. Finish with halved cherry tomatoes and Parmesan cheese. Garnish: Asparagus spears and thinly sliced Parmesan cheese slivers.