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.
PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE
Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.
Provided by Brian Graves
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
- Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
- Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g
BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE
This dish is similar to one that Sierra Nevada Brewery & Restaurant serves that I love so much! This is my rendition of it.
Provided by Joyce Newman
Categories Pasta
Time 35m
Number Of Ingredients 12
Steps:
- 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
- 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
- 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
- 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
- 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!
FARFALLE (BOW TIES) WITH GORGONZOLA SAUCE
From a Toronto Restaurant I frequented in the 80's. It looks lovely with green Farfalle but works well with plain as well.
Provided by Lesley Snow
Categories Pasta
Time 30m
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of water to a boil. Heavily salt the boiling water - add the pasta and cook until al dente (see package directions for time)
- 2. While waiting for the water to boil and the pasta to cook melt butter in a large frying pan and saute the shallots until soft - about 3 - 4 minutes
- 3. Reduce the heat for the frying pan to low and add stock, cheese, cream and lemon zest. Season to taste with S&P and stir until the mix is smooth and melted - about 4 mins
- 4. Drain the pasta reserving some of the liquid. Add the pasta, sage and parsley to the pan with the sauce and toss until it is well coated. If the sauce seems too thick you can add a splash of pasta water or chicken stock. Serve immediately
BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS
This dish is high on flavor and low in preparation time. Serve with garlic bread and a salad.
Provided by Anita Hoffman
Categories Pasta
Time 25m
Number Of Ingredients 7
Steps:
- 1. Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
- 2. Add peas, pasta and seasonings; cook, stirring frequently, until heated through.
- 3. Sprinkle with nuts before serving.
BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS
Make and share this Bow Tie Pasta With Gorgonzola and Toasted Walnuts recipe from Food.com.
Provided by LizCl
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot.
- Stir in cheese.
- Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
- Add pasta, peas and seasonings; cook, stirring frequently, until heated through.
- Sprinkle with nuts before serving.
Nutrition Facts : Calories 853, Fat 35.7, SaturatedFat 12.9, Cholesterol 145.7, Sodium 639.6, Carbohydrate 100.4, Fiber 7.5, Sugar 5.4, Protein 35.1
FOUR-CHEESE BAKED BOW TIES
Categories Pasta Tomato Appetizer Bake Blue Cheese Mozzarella Winter Parsley Fontina Gourmet
Yield Serves 6 as an entrée
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.
- In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
- In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.
- In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
- Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.
GORGONZOLA BOW TIES
Make and share this Gorgonzola Bow Ties recipe from Food.com.
Provided by KPD123
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta per package directions, and drain.
- In a small bowl, combine bread crumbs, 2 tablespoons green onions, and butter.
- Cook remaining green onions, milk, cream cheese and gorgonzola in a large skillet over medium-high heat, stirring until cheese melts. About 3 minutes. Remove from heat.
- Add salt, pepper, and cooked pasta to skillet and toss to combine. Sprinkle pasta with bread crumb mixture.
Nutrition Facts : Calories 443.9, Fat 20.9, SaturatedFat 12.2, Cholesterol 101.7, Sodium 607.4, Carbohydrate 48.8, Fiber 2.5, Sugar 1.8, Protein 15.5
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