MEDITERRANEAN FARFALLE (BOW TIE) PASTA SALAD
From the San Giorgio box. The red wine vinegar makes this a sweet pasta salad. The beans makes this a satisfying light meal.
Provided by LaJuneBug
Categories Beans
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Boil pasta for 11 minutes (al dente) to 12 minutes. Rinse with cold water to cool quickly; drain well.
- Meanwhile, in a large bowl, combine roasted red pepper, onion, parsley, vinegar, and garlic.
- Let stand 5 minutes. Stir in oil.
- Add cooled pasta, beans, and seasoning; toss lightly until well blended.
- Cover; refrigerate 2 hours.
Nutrition Facts : Calories 456.4, Fat 15.7, SaturatedFat 2.2, Sodium 280.2, Carbohydrate 64, Fiber 8.1, Sugar 1.6, Protein 15.5
BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS
Steps:
- 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
- 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
- 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
- 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.
Nutrition Facts : Calories 580, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 352 milligrams, Carbohydrate 40 grams, Fiber 4 grams
BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
- Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
- Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
Nutrition Facts : Calories 381 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 63 grams, Fiber 11 grams, Protein 17 grams
BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO
This crowd-pleasing pasta is packed with flavor and veggies. It's even got roasted red peppers hidden inside the easy tomato-based pesto sauce. Meatless sausage keeps it vegetarian while increasing the protein and adding flavor and texture.
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
- While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
- Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
- Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.
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.
BOW TIE PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE
Make and share this Bow Tie Pasta With Roasted Red Pepper and Cream Sauce recipe from Food.com.
Provided by smiles4u
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions, omitting salt and fat.
- Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
- Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
- Remove from heat, cool 5 minutes.
- Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
- Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
- Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
- Garnish with basil if desired.
Nutrition Facts : Calories 432.3, Fat 13.4, SaturatedFat 6.3, Cholesterol 88.4, Sodium 1057, Carbohydrate 60.6, Fiber 3.5, Sugar 2.8, Protein 17.7
BOW TIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE
Make and share this Bow Tie Pasta With Tomato and Roasted Red Pepper Sauce recipe from Food.com.
Provided by Bread n Butter
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute.
- Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook, uncovered, until thickened, about 10 minutes.
- Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
- Meanwhile, bring a large pot of cold water to a boil over high heat.
- Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente.
- Drain, saving about 1/2 cup of the pasta water.
- Before serving, add the vinegar to the sauce.
- Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed.
- Season with salt and pepper, to taste.
- Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
Nutrition Facts : Calories 418.1, Fat 6.5, SaturatedFat 1, Sodium 719.2, Carbohydrate 77.2, Fiber 6.4, Sugar 8, Protein 14.1
3 ROASTED PEPPER BOW-TIE PASTA
Make and share this 3 Roasted Pepper Bow-Tie Pasta recipe from Food.com.
Provided by Duble027
Categories Peppers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Start by coring and seeding peppers and cutting in half length wise. Place peppers on a cookie sheet sprayed with cooking oil. (I use Pam with olive oil). Place under broiler for 20-30 minutes and until peppers are completely charred. Place peppers in a Ziploc bag and let them rest to steam the skins. Peel skins off peppers and cut into ½ " cubes. Set aside. Next, place garlic in medium pot on the stove and warm through. Do not add oil and watch garlic so it does not burn! Add heavy cream or half & half, tomato paste, salt and pepper. Use a whisk to break up the tomato paste. The sauce should be a blush color (pink) Warm sauce thoroughly but do not let it boil! Once sauce it hot pour over cooked farfalle pasta and toss. Top with freshly grated cheeses (make sure this is good quality cheese!) Serves
- 8 people. **Sauce will be thin but will thicken as it stands!
Nutrition Facts : Calories 211, Fat 18.8, SaturatedFat 11.6, Cholesterol 65.5, Sodium 84.9, Carbohydrate 8, Fiber 0.9, Sugar 1.4, Protein 4
AWESOME BOW TIE PASTA
A delicious pasta salad for salad or side dish that's not heavy, but delightful! Substitute halved grape tomatoes for the diced tomato for variety. This is great for if you need a fast pasta dish, but refrigerate 1 to 2 hours for more blended flavors. Optional: Add sliced black olives.
Provided by Kim Samuels
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 6
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 and place in ice water until cool.
- Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 46 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 243.9 mg, Sugar 6.2 g
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