BOW TIES WITH FRESH TOMATO SAUCE
I make this meatless dish often for my husband and me. Try it as a change of pace from traditional sauces. It's a great way to use up plum tomatoes. -Karen Vienot, Rothesay, New Brunswick
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the tomatoes, oil, garlic, vinegar, herbs, salt and pepper. Cover and let stand at room temperature for 30 minutes. , Cook pasta according to package directions; drain. Return pasta to the pan; stir in tomato mixture. Cover and let stand for 2-3 minutes or until slightly heated. Toss and serve immediately.
Nutrition Facts : Calories 360 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
BOW TIE PASTA WITH BROCCOLI AND TOMATOES
I recently created this recipe from ingredients I had on hand. It is quick and simple. I served it with fresh crusty bread and butter.
Provided by SUSIE IN MISSOURI
Categories < 30 Mins
Time 20m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to package directions and drain completely.
- Steam broccoli until fork tender, drain completely.
- Cut tomatoes in half.
- In skillet over medium heat melt butter in olive oil.
- Add garlic and cook for 2-3 minutes.
- Put the prepared pasta in skillet and toss to coat.
- Add the tomatoes and toss for 2-3 minutes.
- Add the broccoli and toss 1-2 minutes.
- Salt and Pepper to taste.
- Sprinkle with Grated Parmensa Cheese.
Nutrition Facts : Calories 417.5, Fat 21.6, SaturatedFat 7.6, Cholesterol 70.8, Sodium 92.1, Carbohydrate 47.3, Fiber 2.8, Sugar 3.1, Protein 10.6
BOW TIE PASTA WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
Tang of the tomatoes with the heat of the chile oil combines for a terrific side dish. Easy one pot cooking. Toss in some cooked chicken or shrimp for a main course meal.**
Provided by Vicki in CT
Categories One Dish Meal
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions on package. Be sure to just cook to al dente stage. Drain and return to pot. Place pot on burner but turn off burner.
- Stir in oil.
- Stir in remaining ingredients and mix well.
- **I have also added broccoli to pasta water while cooking pasta and this is very good too.
BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
- Pesto:
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
- Yield: about 1 1/2 cups
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 TIES WITH TOMATOES, FETA, AND BALSAMIC DRESSING
This recipe features a surprise ingredient-green grapes-that add the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus
Provided by kittycatmom
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
- While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
- (Pan-grilled asparagus: Combine 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan; cook 5 minutes or until tender, turning once.).
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.
TOMATO-FETA BOW TIES
"This is an easy variation on a spaghetti recipe," writes Ryan Wilcox of Rochester, Minnesota. "It can be used as a side dish, or as an entree when combined with cooked chicken or shrimp."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the oregano, garlic, salt and pepper flakes in oil for 1 minute. Add wine or broth; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes., Stir in the tomatoes and cheese. Cover and simmer for 10 minutes. Drain pasta; toss with tomato mixture. Sprinkle with sunflower kernels and parsley.
Nutrition Facts : Fat 7 g fat (2 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 375 mg sodium, Carbohydrate 12 g carbohydrate, Fiber 2 g fiber, Protein 5 g protein.
BOW TIE PASTA WITH TOMATO-BASIL ALFREDO SAUCE
Make and share this Bow Tie Pasta With Tomato-Basil Alfredo Sauce recipe from Food.com.
Provided by SouthernBell2627
Categories Brunch
Time 27m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter Spread over medium-high heat and cook tomatoes and garlic, stirring occasionally, 3 minutes or until tomatoes are tender.
- Add cream and bring just to a boil.
- Stir in hot bow ties, cheese, basil and, if desired, salt and ground black pepper to taste; heat through.
- Serve, if desired, with additional grated Parmesan cheese.
Nutrition Facts : Calories 934.8, Fat 54, SaturatedFat 31.7, Cholesterol 273.4, Sodium 327.3, Carbohydrate 88.4, Fiber 4.7, Sugar 4.1, Protein 25.8
TOMATO BRIE BOW TIE PASTA
Simple, colorful, tantalizing side dish that goes beautifully with Factory Worker's Chicken! So good it can be used as a light main dish with a green salad and fruit.
Provided by TBASTIA
Categories Everyday Cooking Vegetarian Side Dishes
Time 30m
Yield 8
Number Of Ingredients 4
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.
- Meanwhile, in a large saucepan, heat tomatoes over medium-high heat. Bring to a slow boil and stir in cheese. Reduce heat to medium-low, and stir to melt cheese.
- Toss pasta with tomato sauce and top with chopped basil before serving.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 34.1 g, Cholesterol 28.4 mg, Fat 8.8 g, Fiber 2.3 g, Protein 12.3 g, SaturatedFat 5.1 g, Sodium 340 mg, Sugar 4 g
BOW TIES WITH BACON, ONION, AND TOMATO
Steps:
- In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. In a kettle of salted boiling water cook the pasta until it is al dente. While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss it well. Add the Parmesan and toss the pasta well.
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
BOW TIE PASTA WITH TOMATO TUNA SAUCE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
- Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
- Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
- Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 56.1 g, Cholesterol 11.3 mg, Fat 5.9 g, Fiber 6.6 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 1471.6 mg, Sugar 4.4 g
SUN-DRIED TOMATO AND BOW TIE PASTA
Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.
Provided by JFOCHTMAN
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g
BOW TIE PASTA WITH FETA, PINE NUTS AND TOMATOES
This is easy, light and delicious! I served it with sauteed spinch with al ittle garlic and lemon. Wonderful!
Provided by susie cooks
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat water and cook pasta according to package directions.
- Heat olive oil in a medium skillet, over medium heat.
- Add garlic and saute, but do not let brown.
- Add toasted pine nuts.
- Add spices and stir.
- Add tomatoes and olives and saute for about 3 minutes, until heated through and softened.
- Pour sauce over pasta and top with Feta cheese.
- Cover for a minute so cheese and flavors meld.
BOW-TIES WITH BACON AND TOMATOES
Make and share this Bow-Ties With Bacon and Tomatoes recipe from Food.com.
Provided by Tlass
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 12-inch skillet, cook bacon over medium-high heat 8 to 10 minutes, stirring frequently, until bacon is brown.Reduce heat to medium. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender.
- Stir in tomatoes, broth, uncooked pasta and pepper. Heat to boiling over high heat. Reduce heat to medium until pasta is tender and mixture is as think as you like.
Nutrition Facts : Calories 241.8, Fat 12.1, SaturatedFat 3.9, Cholesterol 39.4, Sodium 529.5, Carbohydrate 23.7, Fiber 1.3, Sugar 2, Protein 9.1
BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES
This is a delicious summertime recipe. You can make the salad up to about 1 hour before you serve it. If the salad looks a little dry, add a little olive oil before serving.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
- Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
- This will make about 1 1/2 cups pesto.
- For the pasta, bring a large pot of salted water to boil.
- Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.
- Drain the pasta and run it under cold water just until it stops steaming.
- Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl.
- Stir in the pesto until the pasta is coated.
- Toss in the cherry tomatoes and the crumbled feta.
- Taste the salad and season it as you like with salt and pepper.
- You can make the salad up to about 1 hour before you serve it.
- If the salad looks a little dry, add some olive oil prior to serving.
Nutrition Facts : Calories 1078.2, Fat 68.8, SaturatedFat 15.6, Cholesterol 140.1, Sodium 637.5, Carbohydrate 89.1, Fiber 5.5, Sugar 5.7, Protein 29.4
SUN-DRIED TOMATO AND BOW TIE PASTA
"Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store."
Provided by JFOCHTMAN
Yield 8
Number Of Ingredients 10
Steps:
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
CREAMY TOMATO & BASIL BOW-TIE PASTA
If you're a fan of the flavors of bruschetta, you'll like this 20-minute bow-tie pasta dish made with a creamy tomato & basil sauce.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package; drain.
- Place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 370, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
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