MUSHROOM FETA PASTA
"This is great 'company's coming' food," Erika writes from her home in Monroe, Michigan. For added color, she suggests substituting asparagus for half of the mushrooms.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the wine or broth, salt and pepper. Bring to a boil; cook, uncovered, over medium heat for 5-7 minutes or until liquid is evaporated. , Drain pasta. Stir into mushroom mixture; sprinkle with feta. Toss to coat.
Nutrition Facts : Calories 262 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 467mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
SUN-DRIED TOMATO AND BOW TIE PASTA
Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.
Provided by JFOCHTMAN
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g
CREAMY MUSHROOM BOW TIES
"This pasta dish has become one of our favorites," reports Dodi Walker of Peachtree City, Georgia. "It is so easy! But it tastes like it took much longer in the kitchen than it does. Some of our friends don't eat red meat, so I sometimes serve this as a meatless main dish. It's wonderful with a salad and a loaf of French bread."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in butter until tender. Add spreadable cheese and broth; cook and stir until blended. Drain pasta; add to skillet and toss to coat.
Nutrition Facts : Calories 296 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 304mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
BOW TIE PASTA
This fast and easy Bow Tie Pasta recipe is covered in a creamy tomato sauce and is topped with fresh basil leaves. SO SO good.
Provided by Lauren's Latest
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
- While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
- Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
- Pour in heavy cream and reduce heat to low.
- Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
- Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
- Serve immediately.
Nutrition Facts : Calories 710 kcal, Carbohydrate 95 g, Protein 24 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 432 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
BOW TIE PASTA WITH MUSHROOMS, TOMATOES AND ARTICHOKES
Steps:
- Directions: In a large saute pan heat the olive oil. Add the red onion and scallions. saute briefly until tender. Place the mushrooms and artichokes into the pan and cook for 2-3 minutes. Add the tomatoes, peas, and black olives and continue to cook for 5 minutes to incorporate flavors. Finally add the white wine, parsley, basil, salt and pepper. Stir to combine. To serve, toss with the cooked pasta and top with crumbled feta cheese.
Nutrition Facts : Calories 1408 calories, Fat 44.11742 g, Carbohydrate 198.08914 g, Cholesterol 214.59 mg, Fiber 18.2916003031731 g, Protein 64.28125 g, SaturatedFat 15.161728 g, ServingSize 1 1 Serving (1592g), Sodium 1813.905 mg, Sugar 179.797539696827 g, TransFat 3.93451799999999 g
BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS
Make and share this Bow Tie Pasta With Artichokes and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to the package directions; cook until al dente.
- Spray a large skillet with cooking oil spray and heat skillet over high heat.
- Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
- Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
- Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
- Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
- Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
- Drain pasta when it is done.
- Add pasta and sauce to a serving bowl; mix well.
- Sprinkle with parmesan cheese, wheat germ, and parsley.
- Serve right away.
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- Prepare the bow tie pasta according to the package directions. Drizzle it with a tablespoon of olive oil and toss, then set aside.
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- Cook the pasta in heavily salted boiling water until al dente. Pro tip: Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/4 cup pasta water.
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