HARVEST BOW TIES
Spaghetti squash and bow ties make this meatless dish hearty and filling. Add a can of black beans if you'd like more protein, and switch up the tomatoes for variety. Try using Italian diced tomatoes or diced tomatoes with mild green chiles. -Anne Lynch, Beacon, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 9-11 minutes. Cool slightly. Meanwhile, in a 6-qt. Dutch oven or stockpot, cook pasta according to package directions. Drain; return to pot., In a large skillet, heat oil over medium-high heat; saute mushrooms and onion until tender. Add garlic; cook and stir 1 minute. Separate strands of squash with a fork; add to skillet. Stir in tomatoes, spinach, salt and pepper; cook until spinach is wilted, stirring occasionally. Stir in butter and sour cream until blended., Add to pasta. Heat through, tossing to coat.
Nutrition Facts : Calories 279 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 364mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.
BOW TIES WITH BROWN BUTTER AND CAULIFLOWER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Melt 3 tablespoons butter in the microwave, then toss with the cauliflower on a baking sheet; season with salt and pepper. Broil until charred and just tender, 6 to 8 minutes; set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, melt 2 tablespoons butter in a separate large pot over medium-high heat. Add the panko and cook, stirring, until browned, 2 to 4 minutes; stir in the lemon zest and season with salt. Remove to a bowl and wipe out the pot.
- Melt the remaining 6 tablespoons butter in the pot over medium heat. Cook, stirring occasionally with a rubber spatula, until brown flecks appear, 5 to 7 minutes. Stir in the anchovies, cauliflower, pasta, reserved cooking water and lemon juice. Cook, stirring, until slightly thickened, about 1 minute; season with salt and pepper. Divide among bowls and top with the toasted panko.
BOURBON BOW TIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 54
Number Of Ingredients 12
Steps:
- Combine 1 cup sugar, the vanilla pod, cinnamon, allspice and nutmeg in a large bowl. Work the vanilla seeds into the mixture with your fingers until incorporated; set aside.
- Beat the remaining 1/4 cup sugar, the egg yolks, bourbon and vanilla extract in a medium bowl with a mixer on medium-high speed until light and creamy, about 2 minutes. Beat in the flour and salt in 2 batches, alternating with the sour cream, until just combined. Continue beating until the dough starts to pull away from the side of the bowl, about 3 minutes (it will be sticky). Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; let sit at room temperature 30 minutes.
- Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a thin 9-inch square on a floured surface. Cut each square into 1-by-3-inch strips. Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through and twist to make a bow tie shape. Transfer to the prepared baking sheet.
- Set a rack on another baking sheet. Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches of 6 to 8, fry the cookies, turning once, until golden brown and crisp, 3 to 4 minutes. Transfer to the rack with a slotted spoon; toss in the spiced sugar while still warm.
BOW TIES WITH VEGGIES
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
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
BULGUR AND BOW TIES WITH MUSHROOMS AND BEEF
Provided by Marian Burros
Categories pastas, main course
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Bring water to boil for noodles in covered pot.
- Chop whole onion; saute in very hot oil in nonstick pan until the onions begin to brown.
- Mince garlic and add to onion.
- Combine bulgur with 1 cup water and cook over high heat until water boils; cover and cook at a high simmer until water has been absorbed and bulgur is tender, about 15 minutes.
- Grind beef and stir into onion, breaking up beef and cooking until it browns.
- Meanwhile, wash, trim, dry and slice mushrooms; add to onions.
- Cook bow-tie noodles according to package directions.
- Add tomato paste, chicken stock and wine to beef mixture. Cook over very low heat while preparing the rest of the meal. Drain noodles, and if there is any liquid left in bulgur, drain. Stir bulgur and bow-ties into beef. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 5 grams, Carbohydrate 86 grams, Fat 8 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 8 grams, TransFat 0 grams
APRICOT BOW TIES
Bring a ray of sunshine to your morning with these rich, fruit-filled Danishes. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 6
Steps:
- Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over a 1/4-inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle, then cut the dough into nine 4-inch squares.
- Place pastry cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.
- To form the bow ties, fold the upper right corner over the apricot filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining squares. Place the bow ties on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
- Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Bow ties are best eaten the same day they are made.
BOW TIES WITH PEAS, LEMON, AND MINT
Categories Milk/Cream Citrus Dairy Herb Pasta Vegetable Side Sauté Quick & Easy Dinner Lunch Lemon Mint Pea Summer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
- While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.
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