20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR
These tasty bow-tie pasta recipes are perfect any night of the week! From Alfredo to Caprese to Parmesan, everyone will love these dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bow-tie pasta recipe in 30 minutes or less!
Nutrition Facts :
BOW TIE PASTA DISH
Make this Bow Tie Pasta Dish and you'll have food on the table fast without sacrificing flavor. This Bow Tie Pasta Dish features roasted peppers and Parmesan, making it a real crowd-pleaser.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Toss peppers and garlic with 3 Tbsp. dressing; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Bake 35 min. or until peppers are tender. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
- Drain pasta, reserving 1/3 cup cooking water. Return pasta and reserved water to saucepan. Add roasted peppers and remaining dressing; cook and stir 1 min. or until heated through. Remove from heat. Add cheese and herbs; mix lightly.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
SANTA FE CHICKEN PASTA (COPYCAT)
Make and share this Santa Fe Chicken Pasta (Copycat) recipe from Food.com.
Provided by ptal06
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook your chicken first.
- To blacken, lightly sprinkle blackening seasoning on both sides of the chicken.
- Heat a stainless steel pan over medium-high heat. Cook the chicken completely - turning only once.
- Hint: You may want to do this on your grill outside because a lot of smoke can be generated.
- Slice the chicken into the thin long strips.
- Set the chicken aside while you prepare the sauce and noodles.
- In a large pot, start heat your water to a boil in preparation for the pasta.
- In a large stainless saucepan, melt your butter over medium heat.
- While the butter is melting, finely mince the garlic and then add to the pan.
- Cook the garlic for two minutes and then add all of the cream.
- Stir occasionally while it reduces by half.
- Hint: If your garlic turns brown then the pan was too hot - start over, it will be worth it.
- While the cream is starting to reduce, prepare your other ingredients by finely mincing the green onions, cilantro, tomatoes & roasted red peppers - but keep the tomatoes separate.
- Stir in the cilantro, green onion & roasted red peppers while it's reducing.
- Your cream should be simmering now as it reduces - this process will normally take more than 20 minutes - stir occasionally and keep a watch out for it boiling over.
- Boil the pasta, which should take at least 12 minutes.
- Clean the snow peas and add them to the cream - if they simmer in the cream for at least 10 minutes they are perfect - cooked through and hot, but still a bit crisp.
- When the pasta is done, the cream should be reduced by half now. The cream's texture should not be thick like Alfredo sauce, but not runny like water.
- Drain the pasta well! Penne pasta is a pain because it holds so much water, but too much left over water will thin out the sauce you worked so hard for.
- Put the noodles back in its pot and pour your cream over the noodles.
- Add the chicken and stir everything together well.
- Serve immediately as this dish is not good as leftovers or once the cream cools.
- Spoon out an appropriate amount onto a plate and then sprinkle some diced tomatoes on top - you can also use some left over cilantro sprig as garnish if you like.
- I usually serve this with warm Italian bread with soft butter on the side.
BOW TIE PASTA WITH NEW POTATOES AND OLIVES
Steps:
- Combine the olive oil and white wine in the bottom of a mixing bowl; season highly with salt and pepper. Add scallions, romaine lettuce and peppers.
- Scrub the potatoes clean with a vegetable brush. If they are large, cut them in half or quarters. Boil in a quart of water, partially covered, until they are just tender, about 15 to 20 minutes. Drain and refresh under cold water, pat dry. Cut them into bite-sized chunks and add them to the mixing bowl. Toss them while still warm with olive oil and wine.
- While the potatoes are cooking, boil the pasta until al dente, also drain, refresh briefly under cold water and pat dry. Toss with the potatoes, etc. Serve at room temperature. Garnish each portion with black olives and some goat's cheese if you wish.
BOW-TIE SANTA FE PASTA
This came from the SOS column of the LA Times years ago when we lived in CA. It came from Salvio's Ristorante in Glendora. Except for the chicken stock which could be substituted with vegetable stock, this is vegetarian. I think you could substitute Mexican crema for the cream and a sharp Mexican cheese for the parmesan. It is an easy dish to prepare and has a nice blend of flavors.
Provided by nadia murray
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in large pot of boiling water and drain.
- In large skillet melt butter.
- Add garlic and onion; sauté until tender but not brown.
- Add wine and cook until reduced to glaze.
- Add sun-dried tomatoes and chilies and cook 1 minute.
- Add corn, cilantro and chicken stock.
- Cook over medium heat 4 minutes.
- Add tortilla chips and cream.
- Cook, stirring, 1 minute.
- Season to taste with salt and pepper.
- Add cooked pasta to skillet and toss with sauce and cheese to blend.
Nutrition Facts : Calories 648, Fat 17.7, SaturatedFat 8.8, Cholesterol 130.1, Sodium 534.8, Carbohydrate 99, Fiber 5.7, Sugar 6.6, Protein 24.7
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 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 (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS
Provided by Food Network
Time 35m
Number Of Ingredients 12
Steps:
- Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
- Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c
BOWTIE PASTA
Bowtie pasta is a classic for a reason! In this 30-minute recipe, pasta is flavored with Italian sausage, broccoli, a creamy sauce, and parmesan cheese.
Categories 30-minute meals brunch Sunday lunch weeknight meals comfort food dinner main dish
Time 30m
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside.
- Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
- Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
- Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through.
- Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute.
- Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like.
BAKED BOW-TIE PASTA WITH MOZZARELLA
This family-friendly pasta dish made with bow-tie pasta, chicken sausage, mozzarella cheese, and Parmesan is absolutely batty. It comes together it under one hour, so you can get dinner on the table in a flash before trick-or-treating begins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 10
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 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 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 :
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