BOW TIES OR FARFALLINE WITH TUNA AND ARTICHOKE HEARTS
This was on a couple of Italian Cooking and Living websites and I took some from each and I made this. It was really great and a wonderful change from the usual.
Provided by Manami
Categories Tuna
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring 5 quarts of water to boil, add salt and bowties or farfalline or any other small pasta.
- Cook until al dente, about 6 minutes.
- Drain and place in large bowl.
- Toss with 1 tablespoon of olive oil, stir in artichoke hearts, olives, tomatoes, and string beans.
- Toss well.
- Add tuna crumbled with a fork.
- Season with salt, freshly ground pepper, onion & garlic powder, Italian seasoning and remaining olive oil.
- Toss and garnish with fresh parsley.
- Serve and enjoy!
Nutrition Facts : Calories 543.6, Fat 15, SaturatedFat 2.7, Cholesterol 84.7, Sodium 424.3, Carbohydrate 77, Fiber 12.7, Sugar 5, Protein 29.1
BOW TIE PASTA AND ARTICHOKE SAUCE
Steps:
- In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour.
- Preheat grill to high.
- Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly.
- Sauce:
- In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside.
- In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat.
- In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration.
- Serve immediately.
- In an airtight container, mix all spices thoroughly.
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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