Bowties And Broccoli Recipes

BOWTIES AND BROCCOLI

Steps:

• Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.
• Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.

BOW TIE AND BROCCOLI SALAD

Steps:

• In a skillet, heat sesame oil and sauté raisins, stirring frequently. Remove with a slotted spoon, and set aside in a small bowl. Quickly sauté sunflower and sesame seeds in remaining oil, stirring frequently, and remove to another small bowl.
• In a large bowl, toss broccoli, bow ties, raisins, and mayonnaise, combining thoroughly. Just before serving, toss with sunflower and sesame seeds.

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

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.

BROCCOLI WITH BOW TIES AND PEAS

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 with the peas.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.

BROCCOLI AND BOW TIES

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 TIES 'N' BROCCOLI

Steps:

• Bring a large pot of salted water to a boil.
• When the water begins to boil, add the pasta and cook, stirring occasionally for 5 minute Add the broccoli stems and continue cooking for 2 minute Add the florets and cook until the pasta and broccoli are tender, about 5 min longer. Reserve 1/2 cup of the cooking water and drain the pasta and broccoli. Return the pasta and broccoli to the pot.
• While the pasta is cooking, heat the olive oil in the medium skillet over medium low heat. Add the garlic and red pepper and saute until the garlic is fragrant and pale gold, about 3 minute Stir in the parsley and mint. Remove from heat.
• Pour the oil mixture into the pasta and broccoli and toss to mix. Add the olives and parmesan and season with salt and pepper. Add as much of the reserved cooking water as needed if the pasta seems dry.
• Transfer to a warm serving bowl and serve immediately, passing additional cheese at the table.

BROCCOLI & BOW TIES

Steps:

• Bring a large pot of salted water up to the boil, add broccoli florets, and cook for just 3 minutes; you need the water to cook the pasta, so do not drain; instead, remove broccoli with a large slotted spoon and place into a large serving bowl.
• Making sure the water is still boiling, add pasta; cook according to pkg directions (about 10 to 12 minutes), then drain well and add cooked pasta to the broccoli.
• While pasta is cooking, toast the pine nuts: place a small skillet over medium-low heat and add nuts to skillet; stir often--it will take about 5 minutes for them to toast; watch carefully so they do not burn; set aside.
• Now heat the butter and oil in a small skillet over medium-low heat; add both minced garlic and lemon zest and saute for one minute.
• Remove skillet from burner and add the salt and pepper, and the lemon juice; stir to combine then pour over the broccoli and pasta in the large bowl; toss.
• Taste pasta and broccoli mixture and add more salt or pepper if necessary.
• Sprinkle toasted pine nuts and parmesan over dish, and serve.

BOWTIES WITH BROCCOLI PESTO

Steps:

• Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
• Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
• In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.