BOW TIES WITH SAUSAGE & ASPARAGUS
We love asparagus, so I look for ways to go green. This pasta dish comes together fast on hectic nights and makes wonderful leftovers. -Carol Suto, Liverpool, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 247 calories, Fat 7g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 441mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
ASPARAGUS WITH BOW TIES
Make and share this Asparagus With Bow Ties recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- in a large pot boil pasta according to package directions.
- drain reserving 1 c of water.
- return pasta to pot heat oven to 450.
- place asparagus on a baking pan.
- drizzle with olive oil, season with salt and pepper and roast 10 minutes.
- add cream cheese and asparagus to the pasta over medium low heat.
- stir in 2/3 c parmesan cheese.
- stir until creamy, add some cooking liquid if pasta is too dry put pasta in a large bowl, garnish with pine nuts, chives and 1/3 parmesan cheese.
BOW TIE PASTA IN PARMIGIANO-REGGIANO BUTTER
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
- In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.
ROASTED ASPARAGUS PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
- Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
- In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
- Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.
ASPARAGUS PASTA SALAD
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
- Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
BEEF WITH BOW TIE PASTA
Meaty sirloin teams up with asparagus, sun-dried tomatoes and fresh basil in this tasty pasta supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.
- Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove vegetables from skillet.
- Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.
- Stir in asparagus mixture, remaining 1/2 cup broth, the pasta and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until hot. Sprinkle with cheese.
Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 65 mg, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
BOWTIE PASTA WITH BEEF & ASPARAGUS
From the 2003 "New Dieters' Cookbook" by Better Homes and Gardens. This page is my recipe book is well worn, as sign of a family favorite - even for those who aren't watching calories. Each serving has 421 cal, 11g fat, 54g carb, 3g fiber, 26g protein. This may seem like a complicated recipe, but it comes together very fast for a great 1 skillet meal.
Provided by muddydog
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If desired, partially freeze steak before slicing.
- Trim fat from steak & thinly slice across the grain into bite size strips.
- Cut off & discard woody bases on asparagus, then bias slice into 1" pieces.
- Cook pasta according to package directions, adding asparagus for last 3 min of cooking.
- Drain pasta & asparagus well, keep warm.
- In a medium bowl, stir together sour cream, flour, honey, water, salt & pepper.
- Set aside.
- In a large non-stick skillet, heat oil.
- Add the steak & shallots, stir over med-high heat about 5 min until meat is browned.
- Stir sour cream mixture into skillet, cook until thickened & bubbly, then cook 1 min more.
- Stir in drained pasta & asparagus, and snipped tarragon.
- Heat thoroughly & serve.
Nutrition Facts : Calories 440.5, Fat 12.2, SaturatedFat 5.5, Cholesterol 101.8, Sodium 379.7, Carbohydrate 57.6, Fiber 4.5, Sugar 7.7, Protein 25.9
BOW TIE PASTA WITH SAUSAGE AND ASPARAGUS
I'm typically not a lover of asparagus mixed with pasta but in this dish, IT ROCKS! My family appreciates a drier pasta so if yours likes things a bit saucier you may want to double the EVOO/butter to get it to your consistency. I usually love broccoli mixed in a pasta like this but the asparagus is by far the better choice!
Provided by RedVinoGirl
Categories One Dish Meal
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
- Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
- Sprinkle cheese over sausage mixture and mix well.
- Pour over hot farfalle pasta. Toss to coat. Add salt if needed.
BOW TIES WITH ASPARAGUS AND PROSCIUTTO
For a main course, Jodi Trigg of Toledo, Illinois likes to serve a meal that lets the flavors of prosciutto and asparagus shine. With only five ingredients and a couple of tablespoons of water, Bow Ties with Asparagus and Prosciutto is as easy as it is elegant. "Add a dash of nutmeg for a change of pace," suggests Jodi.More Pasta Dinners »
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.
Nutrition Facts : Calories 573 calories, Fat 29g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 689mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
FARFALLE (BOW TIE PASTA) WITH SMOKED SALMON AND ASPARAGUS
Delicious pasta which I had at a cooking class I went to recently. The teacher/chef said not to sub in milk for the heavy cream because you need the butter fat.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot with about 1 gallon of water and 3 tablespoons of salt, boll the water, add pasta to boiling water. Cook according to package directions; drain.
- In a large skillet or pot melt butter.
- Stir in vegetables and cook until tender.
- Stir in smoked salmon and heat through.
- Stir in cream and reduce by half, tossing all ingredients together.
- Stir in cooked pasta and toss.
Nutrition Facts : Calories 688.4, Fat 29, SaturatedFat 15.8, Cholesterol 174, Sodium 275.1, Carbohydrate 84.5, Fiber 4.7, Sugar 3.6, Protein 23
CREAMY ASPARAGUS-CHICKEN BOW-TIES
Chive-and-onion cream cheese spread is the base for a tasty white sauce that coats pasta, chicken, mushrooms and asparagus.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
- In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
- Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.
Nutrition Facts : Calories 580, Carbohydrate 52 g, Cholesterol 120 mg, Fat 2, Fiber 5 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1/2 g
UNCLE BILL'S BOW TIE PASTA WITH ASPARAGUS AND ALFREDO SAUCE
A tasty mixture of pasta, fresh asparagus and a cream cheese alfredo sauce. Finally put together a very tasty recipe.
Provided by William Uncle Bill
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1651.8, Fat 165.8, SaturatedFat 97.7, Cholesterol 469.1, Sodium 5289.8, Carbohydrate 19.1, Fiber 3.3, Sugar 4.5, Protein 30.1
BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN
Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever.
Provided by cookiedog
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
- Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
- Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
- Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.
Nutrition Facts : Calories 775.5, Fat 33.6, SaturatedFat 6, Cholesterol 106.8, Sodium 280.5, Carbohydrate 95.7, Fiber 7.9, Sugar 4.5, Protein 27.9
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