Bow Tie Pasta With Beef And Tomatoes Food

BEEF WITH BOW TIE PASTA

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.

BOW-TIE PASTA WITH BEEF AND TOMATOES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
• Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.

BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE

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.

ONE-PAN ITALIAN PASTA

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.

AWESOME BOW TIE PASTA

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.

FRESH TOMATO, BEEF & BOW TIE PASTA.

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!

BOW TIE PASTA WITH BROCCOLI AND TOMATOES

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.

BAKED BOW-TIE PASTA WITH MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside.
• Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt.
• Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes.

BOW TIE BEEF SKILLET

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.

BOW TIES WITH FRESH TOMATO SAUCE

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.