BEEF AND BOW TIES PASTA
Ground beef and bow tie pasta cooked in garlic, Italian seasoning and tomatoes.
Provided by VVMYRSS
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.
- Place the bow-tie pasta into a large serving dish, and pour the ground beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with Parmesan cheese before serving.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 14.7 g, Cholesterol 72.1 mg, Fat 14.9 g, Fiber 1.7 g, Protein 23.3 g, SaturatedFat 6 g, Sodium 564.4 mg, Sugar 2.9 g
ONE-PAN ITALIAN PASTA
Quick, delicious and one-pan easy, this Italian skillet stars ground beef and bow-tie pasta tossed with zucchini, tomatoes and garlic.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Brown meat with garlic in large skillet; drain. Return to skillet.
- Add tomatoes, broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover; simmer on medium-low heat 15 min. or until pasta is tender.
- Stir in tomato paste and Italian seasoning until blended; top with cheese.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 590 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 29 g
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
BOW TIE PASTA WITH BEEF
Time 2h30m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large sauce pan, melt the butter at medium high heat.
- Add the chopped onion and sauté for a few minutes.
- Add the stewing beef and brown the beef on all sides.
- Season the beef with salt and pepper and add water to the sauce pan until the beef is completely covered.
- Cover, reduce the heat and simmer for 1 1/2 to 2 hours.
- After 2 hours, add more water so that the sauce pan is filled half way.
- Bring to a boil.
- Add the pasta to the broth and cook until pasta is tender.
- When the pasta is tender, add the beef stock concentrate, Knorr Veloutine and continue to simmer for a few minutes until the broth thickens.
- Add salt and pepper if necessary.
- Serve just like this, or over mashed potatoes.
JEWISH KASHA VARNISHKES (BOWTIE PASTA WITH BUCKWHEAT GROATS)
Steps:
- Gather the ingredients.
- Melt schmaltz in a large skillet and add onions. Sauté over medium-low, stirring frequently until onions are turning brown. Using a slotted spoon, remove onions to a bowl and set aside.
- Cook bowtie pasta in 2 cups chicken stock or salted water until al dente or done to your liking. Drain, reserving liquid, and set aside.
- While the pasta is cooking, mix uncooked kasha with beaten egg, coating well. Warm a medium skillet that has a lid and turn kasha into the pan, patting down flat. Cook, stirring often, until kasha has separated into individual grains.
- Deglaze the pan you cooked onion in with the reserved hot chicken stock or pasta cooking water by pouring it into the pan with the kasha. Stir, bring to a boil, stir again, reduce heat to simmer, cover, and cook until tender, 20 to 40 minutes. Toward the end of cooking, set cover slightly askew to allow any liquid to fully evaporate.
- In a large saucepan, combine onions, pasta, and kasha, mixing well. Season to taste. Reheat and serve hot as a side dish or main course.
Nutrition Facts : Calories 233 kcal, Carbohydrate 27 g, Cholesterol 41 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 179 mg, Sugar 4 g, Fat 11 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BEEF WITH BOW-TIE PASTA
When time flies, stir-fry. By stir-frying the beef and asparagus, you'll have this great-tasting dinner ready in about 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
- 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 mixture from skillet.
- Add beef to skillet; cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
- Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.
Nutrition Facts : Calories 305, Carbohydrate 37 g, Cholesterol 60 mg, Fiber 3 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg
BOW TIE BEEF SKILLET
When I have a busy day, this is the dish I choose to make for dinner. It comes together so quickly and are always delicious.-Tammy Perrault, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes. , Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese.
Nutrition Facts :
VEGETABLE BEEF BOW TIE SKILLET
Meaty and chock-full of veggies, this one-pot wonder is loaded with fill-you-up flavor in every bite. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.
Nutrition Facts : Calories 498 calories, Fat 24g fat (12g saturated fat), Cholesterol 116mg cholesterol, Sodium 1021mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 37g protein.
BOW TIE PASTA
This fast and easy Bow Tie Pasta recipe is covered in a creamy tomato sauce and is topped with fresh basil leaves. SO SO good.
Provided by Lauren's Latest
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
- While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
- Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
- Pour in heavy cream and reduce heat to low.
- Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
- Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
- Serve immediately.
Nutrition Facts : Calories 710 kcal, Carbohydrate 95 g, Protein 24 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 432 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
BEEF PASTA WITH GROUND BEEF & FARFALLE
Provided by Petro
Number Of Ingredients 26
Steps:
- Cook the pasta as instructed on the package.
- Cook the beef.
- Heat the oil in a large skillet and add onion.
- Saute until slightly soft, about 1 minute, then add ground beef.
- Stir often, breaking the meat into small bits and cook until the meat is almost browned.
- Add the garlic and herbs and cook until garlic is fragrant, about 2 minutes.
- Set aside on a covered plate.
- Cook the vegetables:
- Use the same skillet (no need to wash) and heat the 2 tablespoons of olive oil.
- Add bell pepper and zucchini and cook until slightly roasted, about 3 minutes.
- Add mushrooms and cook until mushrooms are soft and the water has evaporated.
- Time to add the frozen veggie and cook until just a little soft.
- Mix in garlic and the herbs and spices and cook until garlic is fragrant, about 2 minutes.
- In a large bowl, mix cooked beef and vegetables then fold in the cooked pasta, mixing gently to avoid breaking the pasta.
- Serve immediately with grated provolone or Parmesan and chopped fresh parsley.
- Keep leftovers stored in the fridge, in an airtight container, for up to 3 days.
EASY CHEESY BEEF AND BOW TIES
I found this recipe in the 2004 Pillsbury " Back To School " Hamburger Cookbook. Now after preparing the recipe, I did a taste test and deciding it needed some " perking up " I added a couple of additional ingredients which made a big difference.Posted to Food.com ( a.k.a. " ZAAR " ) on August 7th.,2012
Provided by Chef shapeweaver
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions,drain and set aside.
- While pasta is cooking,in a nonstick skillet over medium heat,add ground beef and sprinkle with seasoned salt and garlic powder cook until meat is no longer pink.
- Drain and return to skillet.
- Take 2 tablespoons of onions and set aside for garnish;add remaining onions,soup,and salsa into beef, and bring to a boil.
- Reduce heat to medium low and cook for 5 minutes.
- Stir in the pasta,red pepper flakes and oregano and cook for 5 minutes, or until heated through,stirring occasionally.
- Sprinkle with cheese, cook until just melted and sprinkle with remaining onion.
- Sprinkle with reserved onion( I just added the onion to each serving,and also sprinkled extra cheese on each serving.).
Nutrition Facts : Calories 519.9, Fat 24, SaturatedFat 10.8, Cholesterol 94.6, Sodium 996.8, Carbohydrate 44, Fiber 3.6, Sugar 4, Protein 31.2
FRESH TOMATO, BEEF & BOW TIE PASTA.
Make and share this Fresh Tomato, Beef & Bow Tie Pasta. recipe from Food.com.
Provided by nicollette
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown the ground beef with the garlic and drain.
- Stir in the tomatoes, salt and pepper.
- Cook over medium heat for about 5-10 minutes and then add your pasta.
- Sprinkle with cheese and enjoy!
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