Bow Ties With Spring Vegetables Food

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.

CREAMY BOW-TIE PASTA WITH SPRING VEGETABLES AND HAM

Steps:

• Bake rolls as directed on bag.
• Meanwhile, in 4-quart saucepan, cook pasta as directed on package, adding asparagus, carrots and peas the last 6 minutes of cooking time. After adding vegetables, return to boiling; cook until pasta is tender and vegetables are crisp-tender. Drain; return to saucepan.
• Add ham and spreadable cheese to pasta mixture. Cook over low heat, stirring constantly, until cheese is melted and smooth.
• Remove rolls from oven. Brush with butter; sprinkle with dill weed. Serve warm with pasta mixture.

BROCCOLI AND BOW TIES

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.

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.

BOW TIES WITH SPRING VEGETABLES

Steps:

• Cook pasta as directed and toss with oil, vegetables, and mint. Season with salt and pepper to taste.

BOW TIE PASTA WITH CHICKEN AND VEGETABLES

Steps:

• In a 2 quart saucepan stir together flour, salt, pepper, milk and chicken broth. Cook on medium heat, stirring often, until mixture is thick and bubbly. Add 1/4 cup parmesan cheese; cook and stir 2 minutes more.
• Cook pasta according to package directions. After approximately 6 minutes, add vegetables and allow to cook for 3 minutes longer. Drain.
• While sauce and pasta are cooking, cook garlic and seasoned chicken in skillet on medium heat for 5-6 minutes.
• Combine chicken and sauce with pasta and veggies. Garnish with remaining parmesan cheese.

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.