Bow Tie Pasta And Veggie Scampi Recipes

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BOW TIES WITH VEGGIES



Bow Ties with Veggies image

I cooked some bow tie pasta (farfalle) and tossed with some sauteed vegetables. Simple and delicious. Makes for a great side dish with chicken or meat loaf.

Provided by Susan

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 46.3 g, Fat 4.8 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 209.7 mg, Sugar 4.5 g

CREAMY VEGETABLE BOW TIE TOSS



Creamy Vegetable Bow Tie Toss image

You can use any kind of pasta for this creamy toss that bursts with colorful veggies. It's been a mainstay for about 10 years now and is perfect for potlucks. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 15

12 ounces uncooked bow tie pasta
2 cups sliced fresh mushrooms
2 cups cut fresh asparagus (about 1/2 pound)
2 medium sweet onions, finely chopped
2 medium carrots, sliced
2 medium zucchini, halved and sliced
1 medium sweet yellow pepper, julienned
1/3 cup butter, cubed
2/3 cup chicken broth
1 cup sour cream
1/2 cup prepared ranch dip
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon salt

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. , In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.

Nutrition Facts : Calories 253 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 324mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

BOW TIE PASTA AND VEGGIE SCAMPI



Bow Tie Pasta and Veggie Scampi image

This dish was inspired by a dinner at a golf country club. The menu was a "create your own" pasta bar and this recipe is the closest I can come to replicating that dish. Serve with some warm garlic toast and a salad.

Provided by ARathkamp

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (10 ounce) box bow tie pasta
1 red bell pepper, cut into thin slices
1 green bell pepper, cut into thin slices
2 shallots, finely diced
4 fresh garlic cloves, minced (I like to use a garlic press)
10 asparagus spears, cut into 1 inch pieces
1 (6 ounce) jar artichoke hearts
1/2 cup butter, melted
1/2 cup white wine
3 tablespoons olive oil

Steps:

  • Cook pasta in accordance with the package and drain.
  • While pasta is cooking, in a wok or large skillet , heat olive oil.
  • Saute peppers and asparagus until almost tender (about 7 - 10 minutes).
  • Add shallots, garlic, and artichoke hearts and cook for additional 5 minutes.
  • Add butter, wine and cooked pasta. Toss to coat and warm through about 3 to 4 minutes.
  • Serve in a large pasta bown with fresh shaved parmesean cheese.

Nutrition Facts : Calories 645.8, Fat 36.6, SaturatedFat 16.9, Cholesterol 120.9, Sodium 329.3, Carbohydrate 63.7, Fiber 6.6, Sugar 4.5, Protein 13.7

BOWTIE PASTA AND KASHA



Bowtie Pasta and Kasha image

Provided by Food Network

Categories     side-dish

Time 28m

Yield 4 servings

Number Of Ingredients 9

3 cups farfalle or bow tie pasta
1 cup medium roasted buckwheat groats
1 egg, lightly beaten
2 tablespoons vegetables oil
1 onions, thinly sliced
1 tablespoon white wine vinegar and 2 tab water
1 tablespoon sugar
1 3/4 cups chicken broth
Minced dill and dill fronds

Steps:

  • Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil. Add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 minutes to 8 minutes; adjust seasoning. Toss bow tie pasta with chicken broth. Serve kasha over bow tie pasta and serve with dill.

BOW TIE PASTA/GREEN VEGETABLES IN BUTTERMILK SAUCE



Bow Tie Pasta/Green Vegetables in Buttermilk Sauce image

Broccoli, edamame (soy beans)celery and onions cooked, added to bow tie pasta. Tuna or crab can be added if desired. Can be served cold or hot.

Provided by Montana Heart Song

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups dry bow tie pasta
3 cups broccoli florets
1/2 cup minced onion
2 cups edamame, with pod shelled or 1 cup edamame, shelled
2 cups chopped celery
1/3 cup melted butter or 1/3 cup margarine
1/8 teaspoon curry powder
1/2 teaspoon pepper
3/4 teaspoon salt or 3/4 teaspoon salt substitute
1 1/2 tablespoons tone's dry dry buttermilk
3/4 cup mayonnaise
3/4 cup ranch dressing (optional)
1 cup shredded cheddar cheese (optional) or 1 cup shredded monterey jack cheese (optional)

Steps:

  • Cook bow tie pasta until ala dente,drain.
  • In same pot cook broccoli, shelled edamame, celery in 1/2 cup water. Cover and simmer 10 minutes. Drain.
  • In small bowl, mix butter or margarine with curry powder. Whisk well; set aside.
  • Pour pasta into round large baking dish.
  • Toss with butter or margarine mixture. When you do that the dish is also greased.
  • Add cooked vegetables and mix well.
  • Sprinkle with pepper and salt.
  • Mix dressing in bowl with whisk.
  • Add dressing and mix with pasta vegetable mixture.
  • Note: Use Ranch dressing and add to mixture if you wish. DO NOT USE BOTH.
  • Add optional drained chunk tuna or lump crab meat if desired.
  • Add cheese over the top.
  • If you want to serve hot, cook covered 375°F for 30 minutes.
  • To serve cool, cover for at least 2 hours in refrigerator.
  • Note: I take 1 cup cook broccoli florets and put them on a cutting board and chop fine and then add in to the pasta. It makes the color of the dish and the dressing really beautiful and appetizing.
  • This is a meal with hot crusty garlic bread or buns.

Nutrition Facts : Calories 692, Fat 39.8, SaturatedFat 13.1, Cholesterol 53.8, Sodium 947.6, Carbohydrate 63.8, Fiber 7.9, Sugar 6.5, Protein 25.6

BOW TIE GARDEN PASTA



Bow Tie Garden Pasta image

Just-picked veggies, pleasing bow tie pasta and flavorful seasonings mix together to make a delicious dish. To top it off, Miriam Hershberger of Holmesville, Ohio says it's easy and fun to fix. "Our daughter likes to make the pasta on a regular basis," remarks Miriam.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 14 servings.

Number Of Ingredients 17

1 cup Italian salad dressing
2 tablespoons olive oil
1 cup packed fresh basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts
1 tablespoon minced garlic
2 cups quartered fresh mushrooms
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium onion, julienned
1 small green pepper, julienned
1 small zucchini, sliced
1 yellow summer squash, sliced
3 carrots, julienned
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
4 cups cooked multicolor cheese-filled tortellini
2 cups cooked bow tie pasta

Steps:

  • In a blender, combine the first six ingredients; process on high until smooth. In a large skillet, saute the vegetables in 1/2 cup salad dressing mixture for 3 to 3-1/2 minutes or until crisp-tender. Add pasta. Drizzle with remaining dressing; toss to coat. Serve warm or cold.

Nutrition Facts :

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