Bow Tie Pasta And Artichoke Sauce Recipes

ARTICHOKE & LEMON PASTA

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

BOW TIES WITH ARTICHOKE PESTO

Steps:

• In large pot of boiling, salted water, cook bow ties per package directions.
• In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
• Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Enjoy.

AGNOLOTTI WITH ARTICHOKE SAUCE

Steps:

• Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.
• Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
• Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.

BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS

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.