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
BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
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 SAUSAGE AND LEEK SAUCE
Steps:
- Bring the salted water to a boil.
- Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.
- In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.
- Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat.
- Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like.
CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Categories Pasta Vegetarian Quick & Easy High Fiber Asparagus Pea Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.
KIELBASA BOW TIE SKILLET
Not only is this kielbasa pasta skillet a real crowd-pleaser, it comes together in just one pan. My daughters are picky eaters, but this reminds them of macaroni and cheese. I toss in their favorite veggies and they gobble it up! It freezes and reheats beautifully, too, so you'll want to fix extras for a fast entree later. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer., Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in peas and cheese; cook until cheese is melted. Freeze option: Cool pasta; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.
Nutrition Facts : Calories 813 calories, Fat 50g fat (23g saturated fat), Cholesterol 133mg cholesterol, Sodium 1624mg sodium, Carbohydrate 58g carbohydrate (9g sugars, Fiber 4g fiber), Protein 35g protein.
PASTA WITH ASPARAGUS
Make and share this Pasta With Asparagus recipe from Food.com.
Provided by Irish Rose
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water for pasta. Cook as you are preparing the garlic/asparagus sauce.
- In a skillet, cook garlic, pepper flakes, and hot sauce in heated oil and butter for 2-3 minutes. Add asparagus, salt and pepper and saute until asparagus is crisp tender, about 8 minutes. If you want to add about a half pound fresh shrimp, now is the time and saute it with the asparagus. Add chicken broth and freshly grated parmesan or romano cheese and mix well. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 572.7, Fat 28.3, SaturatedFat 7.5, Cholesterol 81.3, Sodium 434.8, Carbohydrate 62.6, Fiber 5.9, Sugar 4.8, Protein 19.3
BOW TIES WITH GORGONZOLA SAUCE
The name may sound fancy, but this pasta dish is comforting and simple to prepare. Add a mixed green salad to make it a complete meal for any occasion. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.
Nutrition Facts : Calories 475 calories, Fat 24g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 813mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Make and share this Pasta With Sugar Snap Peas, Asparagus and Parmesan recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add asparagus to large pot of boiling salted water.
- Cook until just crisp-tender.
- Transfer to bowl of cold water using slotted spoon.
- Cool asparagus slightly and drain.
- Add pasta to same pot of water and boil until just tender but still firm to bite.
- Add sugar snap peas and boil 2 minutes.
- Add asparagus and heat through.
- Drain well.
- Return pasta-vegetable mixture to pot.
- Add oil and toss to coat.
- Add 1/2 cup cheese.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 407.1, Fat 16.6, SaturatedFat 4.3, Cholesterol 58.9, Sodium 219.8, Carbohydrate 50.3, Fiber 6, Sugar 3.5, Protein 16.7
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
ITALIAN SAUSAGE WITH BOW TIES
We often have our favorite pasta when company comes over, and I've shared this Italian sausage recipe several times. Now many of my friends make it for their families, too. -Janelle Moore, Auburn, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.
Nutrition Facts : Calories 751 calories, Fat 44g fat (21g saturated fat), Cholesterol 119mg cholesterol, Sodium 989mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
BOW-TIES WITH CHICKEN AND ASPARAGUS
Looking for a delicious skillet dinner? Then check out this asparagus, chicken and bow-tie pasta ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and drain pasta as directed on package, omitting salt.
- Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
- In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.
Nutrition Facts : Calories 320, Carbohydrate 37 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g
BOW TIE SAUSAGE PASTA SALAD
Make and share this Bow Tie Sausage Pasta Salad recipe from Food.com.
Provided by kel-Cie T
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook sausages and slice into disks.
- Cook pasta according to package, drain, set aside to cool.
- Put asparagus in boiling water for 6 minutes, drain and slice into 2 inch pieces.
- Mix pasta, onion, tomatoes and asparagus.
- Mix mayo, water, garlic, vinegar and salt and pepper.
- Pour over pasta mix and mix well.
- Enjoy right away or serve cool.
Nutrition Facts : Calories 593.9, Fat 15.2, SaturatedFat 2.9, Cholesterol 103, Sodium 251.8, Carbohydrate 96.5, Fiber 6.8, Sugar 7.2, Protein 19.7
JOHNSONVILLE® SAUSAGE BOWTIE PASTA
There's bow tie pasta. Then there's Your Bowtie Pasta. Make it your own with the great taste of Johnsonville Italian Sausage! -Brought to you by The Kitchen at Johnsonville® Sausage.
Provided by Taste of Home
Time 37m
Yield 5 servings
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage links according to package directions; drain and cut into In a large skillet, cook sausage links according to package directions; drain and cut into 1/2-inch slices. Set aside. Meanwhile, cook pasta according to package directions. In the same skillet, heat oil and saute zucchini, tomatoes, onion and garlic until tender. Add sausage, stir until heated through. Drain pasta; add to sausage mixture. Season to taste and serve.
Nutrition Facts :
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 WITH SAUSAGE AND SWEET PEPPERS
Yummy dish that is super fast to put together. My husband loves this dish! This is great with a tossed salad! Enjoy!
Provided by KSUDA
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 5
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.
- While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
- Toss pasta with sausage sauce and serve.
Nutrition Facts : Calories 488.6 calories, Carbohydrate 48 g, Cholesterol 44.6 mg, Fat 22.9 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 7.8 g, Sodium 1048 mg, Sugar 4 g
FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS
Categories Pasta Roast Vegetarian Parmesan Asparagus Hazelnut Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
- Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
- *Italian cream cheese; can be found at Italian markets and some supermarkets.
BOW TIES WITH SAUSAGE, TOMATOES AND CREAM
A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
- Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Nutrition Facts : Calories 655.6 calories, Carbohydrate 50.9 g, Cholesterol 111.3 mg, Fat 42.1 g, Fiber 3.4 g, Protein 20.1 g, SaturatedFat 19.6 g, Sodium 1088.4 mg, Sugar 6.5 g
BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON
Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.
Provided by Maryann D.
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
- Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 47.7 g, Cholesterol 4.4 mg, Fat 17 g, Fiber 4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 395.3 mg, Sugar 3.5 g
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