In large pan melt butter and add some olive oil. Add minced garlic and stir around a minute or so.
Add cut up zucchini and red bell pepper, onion too if desired. Saute a few minutes – do not cook thoroughly.
Toss in cooked bow tie pasta (about 3/4 lb – not overcooked) and more butter if desired. Pour about 2 cups chicken broth over dish and simmer covered a while until veggies reach desired doneness. Add lots of Parmesan cheese, fresh cracked pepper and salt to taste.