Sun Dried Tomato Alfredo With Bowtie Pasta Food

BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
• While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
• Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
• Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.

20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bow-tie pasta recipe in 30 minutes or less!

FARFALLE (BOW TIE) PASTA WITH CHICKEN & SUN-DRIED TOMATOES

Steps:

• In large skillet, heat olive oil over medium high heat.
• Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
• Sauté until chicken is almost cooked.
• Add the whipping cream and parmesan cheese.
• Continue to simmer until slightly thickened.
• Add salt and pepper to taste.
• In large pot, bring water to boil and cook pasta until al dente.
• Drain.
• Toss the pasta with the sauce.
• Place in individual pasta bowls.
• Serve with freshly grated parmesan cheese and black pepper.

SUN-DRIED TOMATO PESTO WITH BOW TIE PASTA RECIPE

Steps:

• Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
• Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
• Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.

SUN-DRIED TOMATO CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
• Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
• Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

SUN DRIED TOMATO ALFREDO WITH BOWTIE PASTA

Steps:

• 1. Prep pasta per directions on box. While pasta is cooking. Heat olive oil in large skillet on med heat. Dice onion add to pan. cut sausage in to 1/4-1/2 inch rounds and add to the cooking onions. cook until sausage is no longer pink. Crush or press garlic cloves in to the pan with the onions and sausage stir and cook until sausage starts to brown and the onions become translucent and browned. Remove from heat. Take a paper towel and ball it up and push it with a wooden spoon thought the sausage onion mixture to remove the extra oil at the bottom of the pan. Throw out the paper towel. Add jar of Alfredo sauce and sun dried tomatoe paste. (add more or less adjust to your taste) put back on the heat and stir until bubbly about 2 minutes. Remove from heat. Drain pasta when cooked add to pan and stir to combine. Plate and sprinkle fresh grated parmasian cheese to taste on top. Serve with either steamed veggies or a green salad and garlic bread. 15 min from fridge to table.

BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN

Steps:

• Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
• Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
• Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
• Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

PASTA ALFREDO WITH SUN-DRIED TOMATOES

Steps:

• Begin by boiling water to prepare pasta, while sauteing chicken breasts. (two birds with one stone) Cook pasta according to package directions.
• Wash and pat dry chicken breast, slice into bite sized pieces and in a large pan, saute in olive oil, seasoning with garlic powder, salt and pepper until just starting to brown nicely. Remove from pan and set aside.
• In same pan melt butter and saute the sun dried tomatoes for about 5 minutes.
• Return chicken to pan.
• For the sauce: puree the garlic, salt and pepper, and grated Parmesan in a food processor. In seperate pan, bring the qt of heavy cream with the garlic, salt and pepper and Parmesan to a low boil, stirring constantly, then turn down heat and let simmer for approx 5 minutes.
• Once pasta is cooked, drain and rinse and add to chicken mixture.
• Pour the cream mixture over the chicken, tomatoes and pasta and mix well.