Bow Tie Pasta With Asparagus Lemon And Ricotta Recipes

LEMON ASPARAGUS PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

BOW-TIE PASTA WITH ASPARAGUS, LEMON AND RICOTTA RECIPE

Steps:

• Cook farfalle until pasta is tender but still has some bite. Meanwhile, snap off and discard asparagus ends and cut spears on diagonal into 2-inch pieces. Melt butter in large skillet, add asparagus and cook, stirring constantly, for 1 minute. Stir in red pepper. As pasta finishes boiling, remove 1/4 cup of water and add to asparagus skillet. Cover skillet and cook asparagus for 3 minutes or until bright green. Remove from heat. Drain pasta into colander and transfer to large bowl. Add asparagus mixture, ricotta and romano. Toss well. Sprinkle with salt, pepper, lemon rind and juice, and a drizzle of olive oil. Toss again and serve.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA

Steps:

• Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
• Place the ricotta in a large pasta bowl.
• Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.

BOW TIES WITH SAUSAGE & ASPARAGUS

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

LASAGNA STYLE BOW-TIE PASTA

Steps:

• Preheat oven to 425.
• Grease 8x8 square baking dish.
• In large pot boil 4 qts water and partially cook pasta for half of the directed time.
• In large skillet heat oil over medium heat.
• Add onion and saute 1 minute.
• Stir in beef or turkey and cook until lightly browned about 3 minutes.
• Add spaghetti sauce and bring to a boil.
• Reduce heat to low and partially cover the skillet.
• Simmer for 5 minutes.
• In small bowl mix ricotta or cottage cheese with egg and Parmesan.
• Drain the pasta throughly.
• Layer half the pasta in the pan.
• Spoon cheese mixture over the pasta.
• Spoon half the meat mixture over the cheese.
• Sprinkle with half the mozzarella.
• Make another layer with the remaining pasta, then the meat then the mozzarela.
• Cover pan with foil, spraying the inside facing the cheese with pam.
• Bake for 15 minutes.
• Uncover and bake for another 8-10 minutes or until heated through.

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

UNCLE BILL'S BOW TIE PASTA WITH ASPARAGUS AND ALFREDO SAUCE

Steps:

• In a large cooking pot or pasta pot, add 16 cups of water or until 3/4 full in pot.
• Add olive oil and salt and bring to boil.
• Add bow tie pasta and cook uncovered for 12 to 15 minutes or until el-dente.
• In the meantime, break off tough ends of asparagus and discard.
• Place asparagus in a small 5" x 8" microwave safe casserole dish.
• Add 2 tablespoons of water to dish.
• Place dish in microwave and cover with a plastic round cover.
• Microwave on HIGH (full power) for 4 minutes.
• Immediately remove from microwave, drain and immerse in cold water to cool.
• When cooled, drain and cut asparagus into 1/2" pieces; set aside.
• In a small frying pan, add 2 tablespoons of butter, garlic, onions and red hot pepper flakes and saute on medium-high heat for about 4 minutes or until onions are translucent, stirring often.
• In a medium-size saucepan on medium-high heat, add 1/2 cup of butter, cream cheese, whipping cream and lemon juice.
• Bring to boil, reduce heat and cook until cheese is melted, stirring constantly.
• Add garlic/onion mixture to cream cheese mixture and whisk well to blend.
• Add nutmeg, pepper, salt and parmesan cheese and simmer for 3 to 5 minutes until the sauce starts to thicken; stirring often.
• When bow tie pasta is cooked, drain well and add cream mixture to the pasta; stir well to coat pasta.
• Add additional grated parmesan cheese if desired.
• Serve immediately with garlic bread, cooked chicken or prawns.
• You may also use linguini, spaghetti, rotini and any other penne pastas.