Bow Tie Pasta With Broccoli And Broccoli Sauce Recipes

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BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON



Bow Tie Pasta with Broccoli, Garlic, and Lemon image

Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.

Provided by Maryann D.

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 8

¼ cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
¼ cup grated Parmesan cheese

Steps:

  • Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
  • Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
  • Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 47.7 g, Cholesterol 4.4 mg, Fat 17 g, Fiber 4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 395.3 mg, Sugar 3.5 g

CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI



Creamy Bow-Tie Pasta with Chicken and Broccoli image

Chicken breasts cooked in a creamy tomato sauce with bow-tie pasta and broccoli florets make a quick and delicious one-dish dinner.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 25m

Yield 6

Number Of Ingredients 8

5 cups farfalle (bow tie) pasta, uncooked
4 cups broccoli florets
3 tablespoons KRAFT Signature Roasted Red Pepper with Parmesan Dressing
6 (4 ounce) boneless skinless chicken breasts
2 cloves garlic, minced
2 cups tomato-basil pasta sauce
½ (250 g) package Philadelphia Light Brick Cream Cheese, cubed
¼ cup KRAFT 100% Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees F).
  • Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
  • Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 37.9 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 3 g, Protein 32.8 g, SaturatedFat 6.4 g, Sodium 532.6 mg, Sugar 5.6 g

BOW TIE PASTA AND BROCCOLI ALFREDO



Bow Tie Pasta and Broccoli Alfredo image

I found this recipe awhile ago and I finally made it and it turned out great. You possibly can use other pasta if you prefer. I hope you like as much as I do.

Provided by Kelly1966 S

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 ounces uncooked bow tie pasta
2 cups frozen broccoli florets or 2 cups fresh broccoli florets
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 (10 ounce) jar alfredo sauce
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Grease 2-quart casserole dish.
  • Cook pasta as directed on package.
  • Add broccoli during the last 2 to 3 minutes of cooking time; drain.
  • In greased casserole dish, combine cooked pasta and broccoli with all remaining ingredients except cheese; mix well. Cover and bake at 350 degrees for 20 minutes.
  • Uncover casserole; sprinkle with cheese.
  • Bake uncovered for an additional 5 to 10 minutes or until cheese is light golden brown.
  • Take out and serve.

BROCCOLI AND BOW TIE PASTA



Broccoli and Bow Tie Pasta image

This is from an episode of Barefoot Contessa, I didn't find it posted, so I thought I'd copy it down here for "safe keeping". Quick, simple and GOOD!

Provided by KWB5015

Categories     Weeknight

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 cups broccoli florets (4 heads)
1/2 lb bow tie pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon garlic, minced
1 lemon, zested
1/2 teaspoon black pepper, freshly ground
1 tablespoon lemon juice, freshly squeezed
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, freshly grated

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 pine nuts and cheese, if using, and serve.
  • To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Nutrition Facts : Calories 461, Fat 23.2, SaturatedFat 6.8, Cholesterol 68.7, Sodium 148, Carbohydrate 53, Fiber 3.6, Sugar 1.5, Protein 16.3

BROCCOLI AND BOW TIES



Broccoli and Bow Ties image

Provided by Ina Garten

Categories     main-dish

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

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 TIE PASTA WITH BROCCOLI AND BROCCOLI SAUCE



Bow Tie Pasta With Broccoli and Broccoli Sauce image

I've gotten 8 year old boys to eat this and ask for seconds. They never knew they were eating broccoli and I didn't tell them. I adore this dish. Normally I cook with olive oil but the butter in this sauce should not be substituted. It will serve 4 as a side dish or 2 as a main course. The original recipe comes from Rozanne Gold, a favorite cookbook author.

Provided by sugarpea

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 lb broccoli
1 1/4 cups water
8 ounces bow tie pasta
2 tablespoons butter, cold and cut in pieces
salt

Steps:

  • Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
  • Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
  • Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
  • In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
  • Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.

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