Bow Ties With Spring Vegetables Roasted Garlic Food

BOW TIES WITH SPRING VEGETABLES & ROASTED GARLIC

Steps:

• Bring a large stockpot of water to a boil.
• In a large skillet or saute pan, heat the flavored oil.
• Add the roasted garlic, butter, tomatoes, and stock.
• Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.
• Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
• Refresh in cold water, drain well, and set aside.
• When the sauce has been reduced, add the vegetables and stir to heat through.
• Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package.
• Drain the pasta and stir it into the sauce, coating well.
• Remove the skillet from the heat and stir in the grated cheese.
• To serve, divide the pasta and vegetables among 4 large warm plates or bowls.
• Sprinkle each serving with some of the remaining chopped parsley and serve immediately.
• Additional Parmesan cheese can be grated onto the dish after serving.

CREAMY VEGETABLE BOW TIE TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. , In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.

GARLIC BASIL BOW TIES

Steps:

• Cook pasta according to pkg directions; drain well.
• Toss with oil, garlic and yogurt.
• Add parmesan cheese, basil, and spices.
• Toss well.

BOW TIES WITH VEGGIES

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.
• In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.

BOW TIES WITH ROASTED EGGPLANT AND THREE CHEESES

Steps:

• Heat covered 4 qt saucepan of salted water to boiling.
• Preheat broiler.
• Rub garlic, whole red pepper and eggplant halves with oil;place in broiling pan (without rack); place pan in broiler about 4 inches from heat& broil vegs until garlic is lightly browned (about 8 min), skin on pepper is blistered and charred and eggplant is fork tender (about 14 min), turning vegs occasionally& removing them as they are done; do not turn broiler off.
• Cool vegs and peel off skin from pepper; cut pepper in half& discard seeds& stem; peel eggplant& cut into 1/2 inch dice; place in large bowl.
• Cook pasta in boiling water.
• While pasta is cooking, in covered blender pulse pepper, garlic and dried tomato until pureed; add puree, mozzarella, cream, basil and 3/4 cup parmesan to eggplant in bowl.
• Drain pasta; add to eggplant mixture, stirring to coat evenly; spoon pasta mixture into broiler safe baking dish; dot with ricotta& sprinkle with remaining parmesan; place baking dish in broiler about 4 inches from heat& broil 6 minutes or until ricotta is browned& sauce is bubbling.