Bow Tie Pastagreen Vegetables In Buttermilk Sauce Recipes

CREAMY VEGETABLE BOW TIE TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. , In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.

BOW TIE PASTA

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.

BOW-TIE SKILLET ALFREDO

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

BOW TIE PASTA/GREEN VEGETABLES IN BUTTERMILK SAUCE

Steps:

• Cook bow tie pasta until ala dente,drain.
• In same pot cook broccoli, shelled edamame, celery in 1/2 cup water. Cover and simmer 10 minutes. Drain.
• In small bowl, mix butter or margarine with curry powder. Whisk well; set aside.
• Pour pasta into round large baking dish.
• Toss with butter or margarine mixture. When you do that the dish is also greased.
• Add cooked vegetables and mix well.
• Sprinkle with pepper and salt.
• Mix dressing in bowl with whisk.
• Add dressing and mix with pasta vegetable mixture.
• Note: Use Ranch dressing and add to mixture if you wish. DO NOT USE BOTH.
• Add optional drained chunk tuna or lump crab meat if desired.
• Add cheese over the top.
• If you want to serve hot, cook covered 375°F for 30 minutes.
• To serve cool, cover for at least 2 hours in refrigerator.
• Note: I take 1 cup cook broccoli florets and put them on a cutting board and chop fine and then add in to the pasta. It makes the color of the dish and the dressing really beautiful and appetizing.
• This is a meal with hot crusty garlic bread or buns.

SAUSAGE PASTA SAUCE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
• In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings.
• Cook pasta according to package directions.
• Meanwhile, in a blender or food processor, process tomato mixture in batches until smooth. Return to the pan.
• Add sausage, heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese.