Bow Ties With Broccoli Pesto Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOWTIES WITH BROCCOLI PESTO



Bowties with Broccoli Pesto image

Broccoli gets double billing in this tasty pasta dinner--it stars in the pesto and adds to the color and flavor of the pasta.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

1 bag (12 oz) frozen broccoli cuts
1/2 cup fresh basil leaves
1/4 cup walnuts
1 clove garlic
1/4 cup shredded fresh Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
2 tablespoons water
1 teaspoon lemon juice
4 cups uncooked multigrain bow-tie (farfalle) pasta (8 oz)
1 medium yellow bell pepper, cut into small bite-size strips
1 medium plum (Roma) tomato, seeded, chopped
Additional shredded fresh Parmesan cheese, if desired

Steps:

  • Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
  • Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
  • In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.

Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 0 mg, Fat 3, Fiber 5 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g, TransFat 0 g

BROCCOLI WITH BOW TIES AND PEAS



Broccoli with Bow Ties and Peas image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

8 cups broccoli florets (4 heads)
Kosher salt
1/2 pound farfalle (bow tie) pasta
1 1/2 cups frozen peas, thawed
4 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
2 lemons, zested using a strip zester
1/2 teaspoon freshly ground black pepper
Juice of 2 lemons
1 cup freshly grated Parmesan cheese
1/4 cup toasted pignoli (pine) nuts

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
  • In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.

BOW TIES WITH BROCCOLI PESTO RECIPE - (4.3/5)



Bow Ties with Broccoli Pesto Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 10

6 Tbs. blanched hazelnuts, plus more for garnish, optional
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
1/2 cup mint leaves
4 tsp. lemon juice
1 1/2 tsp. grated lemon zest
1 1/2 tsp. capers, rinsed and drained, optional
5 large garlic cloves, peeled
12 oz. farfalle pasta

Steps:

  • 1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside. 2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again. 3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired. 4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using, and drizzle with olive oil, if desired.

BROCCOLI AND BOW TIES



Broccoli and Bow Ties image

Provided by Ina Garten

Categories     main-dish

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
  • To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

LEMON CHICKEN WITH BROCCOLI & BOW TIES



Lemon Chicken with Broccoli & Bow Ties image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 6h40m

Yield 8 to 10 servings

Number Of Ingredients 15

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 pounds boneless chicken breasts, halved and skin removed
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
1/4 cup good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese

Steps:

  • For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  • Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  • Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
  • Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

BOW TIE PASTA WITH BROCCOLI AND BROCCOLI SAUCE



Bow Tie Pasta With Broccoli and Broccoli Sauce image

I've gotten 8 year old boys to eat this and ask for seconds. They never knew they were eating broccoli and I didn't tell them. I adore this dish. Normally I cook with olive oil but the butter in this sauce should not be substituted. It will serve 4 as a side dish or 2 as a main course. The original recipe comes from Rozanne Gold, a favorite cookbook author.

Provided by sugarpea

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 lb broccoli
1 1/4 cups water
8 ounces bow tie pasta
2 tablespoons butter, cold and cut in pieces
salt

Steps:

  • Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
  • Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
  • Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
  • In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
  • Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.

BOW TIES WITH BROCCOLI PESTO



Bow Ties With Broccoli Pesto image

This recipe is from Vegetarian Times April 2010 edition. I love pesto and when I you can use broccoli I just had to try it. The recipe calls for hazlenuts, which I didn't have so I used toasted almonds. I think next time I make this I will use it on white pizza. Ummm it's so good!

Provided by Kim Petro

Categories     Low Cholesterol

Time 30m

Yield 9 serving(s)

Number Of Ingredients 10

6 tablespoons blanched hazelnuts
2 cups broccoli florets
1 1/2 cups loosely packed fresh parsley leaves
1/4 cup plus 2 tbs. olive oil, plus more for drizziling
1/2 cup mint leaf
4 teaspoons lemon juice
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons capers, rinsed and drained (optional)
5 large garlic cloves
12 ounces farfalle pasta

Steps:

  • Toast hazelnuts in skillet 3 to 5 minutes, shaking skillet often.
  • Cool, coarsley chop, and set aside.
  • Cook broccoli in boiling water 2 to 3 minutes. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
  • Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers, and garlicin food processor until smooth.
  • Season with salt and pepper.
  • Cook farfalle according to package directions in water used to cook broccoli.
  • Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water.
  • Garnish with hazelnuts, and drizzle with olive oil.

Nutrition Facts : Calories 241.3, Fat 10.1, SaturatedFat 1.2, Sodium 13.1, Carbohydrate 31.8, Fiber 2.3, Sugar 1.4, Protein 6.7

More about "bow ties with broccoli pesto food"

BOW TIES WITH BROCCOLI PESTO RECIPE - VEGETARIAN TIMES
bow-ties-with-broccoli-pesto-recipe-vegetarian-times image
2010-04-04 Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again. …
From vegetariantimes.com
Cuisine Italian
Category Entrees, Pasta
Servings 9
Calories 261 per serving


CREAMY CHICKEN-AND-BROCCOLI PESTO BOW TIES - COUNTRY …
creamy-chicken-and-broccoli-pesto-bow-ties-country image
2015-01-08 Directions. Cook the broccoli in boiling salted water until tender, 5 minutes; remove to a bowl with a slotted spoon. Add pasta to water and cook according to package directions; drain. Process basil, garlic, oil, lemon zest, …
From countryliving.com


"BOWTIES WITH BROCCOLI PESTO" - RECIPES ON SPOONACULAR
"Bowties with Broccoli Pesto" ×. Recipes (150) Products (2) Menu Items (80) Videos (0) Cuisine: Any. Any African American British Cajun Caribbean Chinese Eastern European French …
From spoonacular.com


BOW TIES WITH BROCCOLI PESTO - PINTEREST.CA
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


BOW TIES WITH BROCCOLI PESTO (VEGETARIAN TIMES) RECIPE
Cool, coarsely chop, and set aside. 2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2-3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under …
From recipes.sparkpeople.com


BOW TIE PASTA WITH BROCCOLI PESTO RECIPE - IFOOD.TV
Bow Tie Pasta With Broccoli Pesto. By: Healthycooking. Lunch Box Ideas: Steamed Broccoli. By: bhavnaskitchen. How to Make Chic' Penne. By: Relish. Broccoli Cheese Patties - Easy …
From ifood.tv


BOW TIES WITH BROCCOLI PESTO | KEEPRECIPES: YOUR …
Bow Ties with Broccoli Pesto Serves 9 30 minutes or fewer 6 Tbs. blanched hazelnuts, plus more for garnish, optional 2 cups broccoli florets 1 ½ cups loosely packed parsley leaves ¼ …
From keeprecipes.com


BOWTIES WITH BROCCOLI PESTO - LUNCH RECIPES
You can never have too many main course recipes, so give Bowties with Broccoli Pesto a try. One portion of this dish contains about 20g of protein, 25g of fat, and a total of 431 calories. …
From fooddiez.com


BOW TIES WITH BROCCOLI PESTO - MASTERCOOK
6 Tbs. blanched hazelnuts, plus more for garnish, optional; 2 cups broccoli florets; 1 1/2 cups loosely packed parsley leaves; 1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
From mastercook.com


FARFALLE PASTA WITH ITALIAN SAUSAGE, BROCCOLI, AND MOZZARELLA CHEESE ...
Instructions. In a large skillet, cook sausage over medium heat, breaking up with a wooden spoon, for 10 to 12 minutes or until cooked through. In a large pot, bring 4 to 6 quarts of water to a …
From barilla.com


Related Search