Mini Farfalle Skillet Meal Recipes

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MINI FARFALLE SKILLET MEAL



Mini Farfalle Skillet Meal image

Easy one skillet dinner!

Provided by Karen Sills @redhotchilipeppers

Categories     Beef

Number Of Ingredients 11

2 cup(s) piccolini mini farfalle bow tie pasta
1 tablespoon(s) olive oil
8 oz - fully cooked beffajitas (flammed broile seasoned and sliced, chop nto bite size pieces.
1 - green bell pepper, chopped
1/2 cup(s) onion, chopped
12 oz - bag market side broccoli & cauliflower, cut into pieces
1 cup(s) water
10.5 oz can(s) cream of celery soup
8 oz - sourcream
11/2 cup(s) smoked goudam cheese, shredded
- salt and pepper to taste

Steps:

  • Cook pasta according to box.
  • In a skillet over medium-low heat add the oil. Ad the bell peppper, onion and meat. cook 3 minutes.
  • Add broccoli and cauliflower, water and bring to a boil. Reduce heat and simmer 5 minutes or until broccoli and cauliflower are tender.
  • Add the soup, sour cream and stir.
  • Add the cheese, stir till melted.
  • Add the salt and pepper to taste.
  • Add pasta to skillet and toss to coat.
  • Serve with your favorite bread, and a salad if desire.

FARFALLE WITH PEAS AND BACON



Farfalle with Peas and Bacon image

Provided by James Briscione

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1/2 recipe Fresh Pasta
All-purpose flour, for dusting
Semolina flour, for dusting
4 slices thick-cut bacon, cut into pieces
1/2 medium yellow onion, chopped
2 cloves garlic, chopped
1/4 cup white wine
Kosher salt
2 cups frozen sweet peas
2 tablespoons unsalted butter
1/2 cup grated Parmesan
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs
Kosher salt

Steps:

  • After the dough has rested, divide it in half, reserving one half for another use. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, then pass through the roller again. If the edges of the dough begin to fray or the dough is sticky or damp, lightly dust both sides with flour. Repeat five to six more times, until the dough is smooth.
  • Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
  • Coat the rolled dough with a light dusting of semolina flour. Cut the dough into rectangles roughly 1 1/2 by 3 inches. Pinch the center of a rectangle together to make a small fold, then pinch again, this time from the edges, pressing to secure the folds and creating a butterfly shape. Toss the finished farfalle on a semolina-dusted baking sheet. Repeat with the remaining dough.
  • Combine the bacon and 2 tablespoons water in a large skillet over medium heat and cook until the water evaporates and the bacon is crisp, 5 to 6 minutes. Stir in the onion and cook 1 to 2 minutes, then add the garlic and cook, stirring occasionally, until the vegetables are tender, about 1 minute. Add the wine and cook, stirring and scraping up the browned bits from the bottom of the liquid is reduced by half, 2 to 3 minutes. Turn off the heat and set aside until the pasta is ready.
  • Bring a large pot of salted water to a boil. Add the farfalle, stir gently to prevent sticking and cook until al dente, 2 to 3 minutes.
  • Use a slotted spoon or spider to transfer the pasta to the skillet with the bacon and onions and toss to combine. Add the peas and 1/2 cup pasta water. Bring to a simmer over medium-high heat and add the butter. Cook, tossing, until the pasta is just tender and the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and stir in half the Parmesan. Divide between plates and top with the remaining Parmesan.
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

MINI FARFALLE WITH TOMATOES AND CORN



Mini Farfalle With Tomatoes and Corn image

Found this recipe on a box of Barilla Piccolini Mini Farfalle. Original recipe calls for fresh tomatoes but I subbed a 28-oz can of plum tomatoes using the tomatoes only and saving the juice for later use.Quick, easy, and unpretentious.

Provided by Julie Bs Hive

Categories     European

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

1 (16 ounce) box barilla piccolini mini farfalle pasta
2 lbs plum tomatoes or 1 (28 ounce) can diced tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon chopped onion
1 (15 1/2 ounce) can corn, drained
1 cup parmesan cheese, grated
4 basil leaves, chopped
salt and black pepper

Steps:

  • Cook pasta according to directions (about 7 minutes) and ff using fresh tomatoes: blanch for 3--60 seconds, peel, remove seeds, chop and set aside.
  • In a medium skillet, heat olive oil and sauté the onions until just tender, about 5 minutes. Add tomatoes to cooked onion and simmer for an additional 3 minutes. Season to taste. Add corn to skillet and heat for another 2 minutes.
  • Drain pasta and toss with sauce. Stir in cheese and basil just before serving.

Nutrition Facts : Calories 375.8, Fat 8.8, SaturatedFat 3, Cholesterol 11, Sodium 209.1, Carbohydrate 61.5, Fiber 4.8, Sugar 5.9, Protein 15.1

MINI FARFALLE WITH CHERRY TOMATOES, BASIL AND MOZZARELLA



Mini Farfalle with Cherry Tomatoes, Basil and Mozzarella image

Long-established Italian ingredients sure to make any meal fantastic - mini Farfalle with cherry tomatoes, basil, mozzarella, onion and seasonings.

Provided by Food Network

Time 19m

Yield 4-6 servings

Number Of Ingredients 7

1 box Barilla Piccolini® Mini Farfalle
2 tablespoons extra virgin olive oil
2 tablespoons onions, minced
1 pint cherry tomatoes, halved
Salt and Pepper to taste
4 leaves fresh basil, chopped fine
4 ounces mozzarella cheese, shredded

Steps:

  • Bring a pot of water to a boil.
  • Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
  • Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
  • Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
  • Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
  • Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
  • 2011 Barilla. All Rights reserved.

EASY CHICKEN & FARFALLE PASTA



Easy Chicken & Farfalle Pasta image

Make this Easy Chicken & Farfalle Pasta for a quick weeknight dish. This Easy Chicken & Farfalle Pasta is ready in 30 minutes and serves six people.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 8

3 cups farfalle (bow-tie pasta), uncooked
2 cup frozen peas and carrots
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, thinly sliced
1/4 cup KRAFT Zesty Italian Dressing
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 tsp. dried basil leaves
1 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding peas and carrots to the boiling water for the last 3 min.
  • Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 3 to 4 min. or until lightly browned. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth and basil. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
  • Drain pasta mixture. Add to chicken mixture in skillet; mix lightly. Serve topped with cheese.

Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

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