Bowtie Pasta With Beef Asparagus Recipes

BEEF & ASPARAGUS PASTA TOSS

Steps:

• Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
• Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
• Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
• Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

BEEF WITH BOW-TIE PASTA

Steps:

• Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.
• Add beef to skillet; cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
• Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

KIELBASA BOW TIE SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer., Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in peas and cheese; cook until cheese is melted. Freeze option: Cool pasta; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.

BOWTIE PASTA WITH BEEF & ASPARAGUS

Steps:

• If desired, partially freeze steak before slicing.
• Trim fat from steak & thinly slice across the grain into bite size strips.
• Cut off & discard woody bases on asparagus, then bias slice into 1" pieces.
• Cook pasta according to package directions, adding asparagus for last 3 min of cooking.
• Drain pasta & asparagus well, keep warm.
• In a medium bowl, stir together sour cream, flour, honey, water, salt & pepper.
• Set aside.
• In a large non-stick skillet, heat oil.
• Add the steak & shallots, stir over med-high heat about 5 min until meat is browned.
• Stir sour cream mixture into skillet, cook until thickened & bubbly, then cook 1 min more.
• Stir in drained pasta & asparagus, and snipped tarragon.
• Heat thoroughly & serve.

BOW TIES WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

BOW TIES WITH SAUSAGE & ASPARAGUS

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

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.

BEEF 'N' ASPARAGUS PASTA

Steps:

• Cook pasta according to package directions. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. , Meanwhile, in a large nonstick skillet or wok, stir-fry beef in oil for 1 minute or until meat is no longer pink. Add the asparagus, onions and garlic; stir-fry for 2 minutes. Add the mushrooms, tomato, basil and oregano; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Add the wine, olives, salt, pepper and remaining broth. Stir cornstarch mixture and gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; serve with beef mixture.