Farfalle Wherbs Fresh Veggies Recipes

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FARFALLE W/HERBS & FRESH VEGGIES



FARFALLE w/HERBS & FRESH VEGGIES image

One of the ladies at my Red Hat Club gave me this wonderful recipe. She had made it with green and red large gr.peppers. I had this bag of mini-sweet colorful little peppers, and decided to improvize and use them instead. It was a great hit with my company,and a beautiful presentation dish with the colorful veggies. A great...

Provided by Nancy J. Patrykus

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 12

1 pkg sweet mini peppers....tri colors
6 small cloves garlic....chopped
1/4 c extra-virgin olive oil
1/2 c broccoli florets
1/2 c diced summer squash ...or zuchini
1 c sliced mushrooms
1 c diced onion
1 c diced..... fresh tomatoes, add with the spices
1 Tbsp each...basil,tarragon, and parsley (fresh if possible)
2 Tbsp balsamic vinegar
salt and pepper to taste
1 lb pkg. fafalle pasta....otherwise known as bowtie pasta......farfalla is italian word for butterfly.

Steps:

  • 1. Cook (faralle) pasta until al dente, per packge instructions. Keep warm. Cut sweet mini peppers in half horizontality. Then slice in verticle strips. Put in a bowl.
  • 2. Dice all (but not the tomatoes) other fresh vegetables,add to the same bowl. Remember,not the tomatoes,yet!
  • 3. I a large skillet, saute garlic in olive oli. Add all vegetables, except tomatoes. Saute till tender but firm. Now add tomatoes and herbs.
  • 4. Remove vegetables from skillet and place on top a bed of farfalle. Drizzel with balsamic vinegar. Sprinkle with salt and pepper. TIP#1****Can be served with grated parmesan cheese at the table. TIP#2...Cut black olives for a garnishment.

FARFALLE WITH FRESH HERBS AND GOAT CHEESE



Farfalle with Fresh Herbs and Goat Cheese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
1/2 cup half-and-half
6 ounces goat cheese, at room temperature
Freshly ground black pepper
Zest and juice of 1 lemon
3 tablespoons minced fresh parsley
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
3 tablespoons thinly sliced chives
1 cup grated Pecorino Romano
Extra-virgin olive oil, for drizzling

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
  • Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
  • Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
  • Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

FARFALLE WITH CHICKEN & VEGGIES



Farfalle With Chicken & Veggies image

Make and share this Farfalle With Chicken & Veggies recipe from Food.com.

Provided by Denise in NH

Categories     Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces farfalle pasta (bow tie pasta)
3 tablespoons extra virgin olive oil
1 lb chicken breast tenders
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 medium red bell pepper, chopped
8 ounces sliced mushrooms
1 tablespoon minced garlic (I use the pre-minced in a jar)
2 (26 ounce) jars your favorite spaghetti sauce
grated parmesan cheese

Steps:

  • Cook farfalle according to package directions; drain well.
  • Heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked.
  • Salt and pepper to taste.
  • Add minced garlic, zucchini, yellow squash and mushrooms.
  • Cook 5 to 8 minutes, stirring often.
  • Turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot.
  • Serve over the farfalle with plenty of parmesan cheese.

FARFALLE W/HERBS AND SCALLOPS



Farfalle W/herbs and Scallops image

Make and share this Farfalle W/herbs and Scallops recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

12 ounces bow tie pasta (farfalle)
10 tablespoons olive oil
1 lb sea scallops
fresh ground pepper
salt
1 -2 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 cup Italian parsley, chopped
1 cup fresh basil, julienned
1/2 cup cilantro or 1/2 cup basil
1/4 cup mint leaf, torn
1 cup arugula
6 lemon wedges (to garnish)

Steps:

  • cook pasta according to package directions.
  • drain and toss w/ 1 tbsp olive oil.
  • refrigerate.
  • brush scallops with 1 tbsp olive oil and season w/salt and pepper.
  • heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
  • in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
  • season with salt and pepper.
  • add farfalle, scallops, herbs, and toss well.
  • garnish with lemon wedges, serve.

SUMMER VEGGIES WITH FARFALLE



Summer Veggies With Farfalle image

Garden veggies sautéed in very little oil and broth to keep the fat down and lots of fresh, colorful,flavor.

Provided by Rita1652

Categories     Onions

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb farfalle pasta, prepared according to package
1 teaspoon olive oil
1 jalapeno, minced
1 bell pepper, sliced
1 carrot, finely diced
1/2 red onion, diced
1 small summer squash, diced
4 cups cherry tomatoes
4 plum tomatoes, diced
1 roasted garlic clove, mashed
1/4 cup hot chicken broth (1/4 cup water, For vegan)
1/2 cup fresh basil, oregano, parsley, thyme (Using Your favorite herb mix)
2 tablespoons capers, rinsed
salt and pepper

Steps:

  • In a large pan heat oil and sauté jalapeño, pepper, carrots, onion, and squash for 5 minutes adding little broth if needed.
  • Add tomatoes, garlic and broth to heat.
  • Toss in capers and herbs.
  • Toss in drained pasta to coat. Season with salt and pepper.
  • Serve with grated fresh cheese.

Nutrition Facts : Calories 333.8, Fat 2.4, SaturatedFat 0.4, Sodium 136.7, Carbohydrate 66.4, Fiber 5.4, Sugar 7, Protein 12.2

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