Boil your bow-tie pasta for the amount of time indicated on the package or al dente. Meawhile, chop your vegetables and scramble the egg whites at low heat in an oiled frying pan
along with the cream cheese.
When the bow ties are cooked, drain them and return them to the pot with the vinegar, leaving the heat on to allow most of the vinegar to evaporate.
Toss in the scrambled egg whites and cream cheese.
Transfer into a bowl, add the green onions and blend.
Now toss in the sweet peppers.
Serve on a bed of chopped lettuce.