Crock Pot Italian Bow Tie Supper Recipes

CROCK POT ITALIAN BOW TIE SUPPER

Steps:

• Place all ingredients, EXCEPT for cooked pasta, spinach and cheeses, in a slow cooker and mix well.
• Cover and cook on low 7 to 8 hours or until bubbly.
• Increase slow cooker to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and cheeses are melted.

ITALIAN BOW-TIE SOUP

Steps:

• Place a Dutch oven over medium heat.
• Place the chicken broth, tomatoes, and Italian seasoning in the pot and bring the mixture to a boil.
• Add the pasta, meatballs, vegetables, and onion; decrease the heat to med-low and let simmer, uncovered, until the pasta is tender and the meatballs are heated through, about 15 minutes.
• Serve hot.

CROCK POT BOWTIE SUPPER

Steps:

• Place all ingredients, EXCEPT for cooked pasta, spinach and cheeses) in a slow cooker. Cover and cook on low 7 to 8 hours or until bubbly. Increase slow cooker to high; stir in pasta, spinach and cheeses. ( I add the pasta already cooked) Cover and cook for 10 minutes or until heated through and cheeses are melted. ( It may be done sooner since pasta is cooked. You just need the cheeses melted)
• For those that are on low carb diets, or not big fans of pasta, this is also delicious over spaghetti squash.

CROCK POT MEATBALL SOUP WITH BOW TIE PASTA

Steps:

• Combine all ingredients except pasta in crock pot.
• Cook on low 8 to 10 hours.
• Add salt to taste.
• Add cooked pasta and heat through.
• Top each bowl with grated Parmesan cheese.
• Do not be afraid to substitute different veggies for your own preference.

HEALTHY BOW TIE CHICKEN SUPPER

Steps:

• Start boiling water for pasta. Cook bowtie pasta until just al dente.
• Meanwhile, in a large nonstick skillet over medium-high heat, saute chicken in oil for about 5 minutes, or until just done.
• Remove chicken from skillet and set aside.
• To the same skillet add the red bell pepper and onion and stir-fry for 2-3 minutes. Add another tablespoon of olive oil if needed to moisten.
• Add the zucchini (and summer squash if using) and cook for another 2-3 minutes. Add garlic and cook for another minute until veggies get crisp-tender.
• Add the thawed peas, tomatoes and seasonings; stir-fry for 2 more minutes.
• Add cooked pasta, chicken and parmesan cheese; turn off heat and stir until combined.
• Add more olive oil if necessary to coat pasta and sprinkle with more parmesan cheese if you'd like and enjoy!