BOW TIES WITH SAUSAGE & ASPARAGUS
We love asparagus, so I look for ways to go green. This pasta dish comes together fast on hectic nights and makes wonderful leftovers. -Carol Suto, Liverpool, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 247 calories, Fat 7g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 441mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
BOW-TIES WITH HAM
Turn leftover ham into something special with tender pasta, rich Alfredo sauce, fresh asparagus, colorful sun-dried tomatoes and creamy cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.
- Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.
Nutrition Facts : Calories 560, Carbohydrate 41 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 20 g, ServingSize 1 Serving (1 1/3 Cup), Sodium 930 mg, Sugar 3 g, TransFat 1 g
CREAMY BOW TIE PASTA
Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 196 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 252mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
BOW TIE PASTA WITH SAUSAGE AND ASPARAGUS
I'm typically not a lover of asparagus mixed with pasta but in this dish, IT ROCKS! My family appreciates a drier pasta so if yours likes things a bit saucier you may want to double the EVOO/butter to get it to your consistency. I usually love broccoli mixed in a pasta like this but the asparagus is by far the better choice!
Provided by RedVinoGirl
Categories One Dish Meal
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
- Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
- Sprinkle cheese over sausage mixture and mix well.
- Pour over hot farfalle pasta. Toss to coat. Add salt if needed.
UNCLE BILL'S BOW TIE PASTA WITH ASPARAGUS AND ALFREDO SAUCE
A tasty mixture of pasta, fresh asparagus and a cream cheese alfredo sauce. Finally put together a very tasty recipe.
Provided by William Uncle Bill
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot or pasta pot, add 16 cups of water or until 3/4 full in pot.
- Add olive oil and salt and bring to boil.
- Add bow tie pasta and cook uncovered for 12 to 15 minutes or until el-dente.
- In the meantime, break off tough ends of asparagus and discard.
- Place asparagus in a small 5" x 8" microwave safe casserole dish.
- Add 2 tablespoons of water to dish.
- Place dish in microwave and cover with a plastic round cover.
- Microwave on HIGH (full power) for 4 minutes.
- Immediately remove from microwave, drain and immerse in cold water to cool.
- When cooled, drain and cut asparagus into 1/2" pieces; set aside.
- In a small frying pan, add 2 tablespoons of butter, garlic, onions and red hot pepper flakes and saute on medium-high heat for about 4 minutes or until onions are translucent, stirring often.
- In a medium-size saucepan on medium-high heat, add 1/2 cup of butter, cream cheese, whipping cream and lemon juice.
- Bring to boil, reduce heat and cook until cheese is melted, stirring constantly.
- Add garlic/onion mixture to cream cheese mixture and whisk well to blend.
- Add nutmeg, pepper, salt and parmesan cheese and simmer for 3 to 5 minutes until the sauce starts to thicken; stirring often.
- When bow tie pasta is cooked, drain well and add cream mixture to the pasta; stir well to coat pasta.
- Add additional grated parmesan cheese if desired.
- Serve immediately with garlic bread, cooked chicken or prawns.
- You may also use linguini, spaghetti, rotini and any other penne pastas.
Nutrition Facts : Calories 1651.8, Fat 165.8, SaturatedFat 97.7, Cholesterol 469.1, Sodium 5289.8, Carbohydrate 19.1, Fiber 3.3, Sugar 4.5, Protein 30.1
UNCLE BILL'S CRISPY WRAP SANDWICH
Warm weather is now upon us and this open faced sandwich is easy to make, tasty and healthy for you. Eat one or two of these delightful sandwiches with your dinner or just as a soup and sandwich meal.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Crispy wraps are purchased already washed and ready to use.
- In a large bowl, add spinach, chicken, carrot, cauliflower, sweet red pepper, onion, celery, chick peas, black olives, tomato, salt and black pepper; toss to mix well.
- In a small bowl, whisk together olive oil and cider vinegar.
- Pour dressing over the filling mixture and toss lightly to coat well.
- Divide mixture evenly into 4 equal amounts.
- Spoon into four crispy wraps.
- Sprinkle grated cheese over each crispy wrap.
- You may pick up the open sandwich wrap and eat it or cut into pieces if this suits you best.
- NOTE: You can also use red kidney beans instead of chick peas.
- You can also use canned solid tuna preserved in water instead of chicken.
- You may also make a dressing using 1/2 cup of mayonnaise and 1 teaspoon of freshly squeezed lemon juice.
- Adjust the amount of dressing you use to suit your taste.
- SECOND NOTE:.
- CRISPY WRAPS are the newest grown lettuce, a cross between Romaine Lettuce and Iceberg lettuce. You can use Romaine Hearts if you are not able to get CRISPY WRAPS as they are sold by that name.
- If using Romaine Hearts, just break or cut off the heavy stem and use only the tender leaves as the wrap. These tender leaves are boat shaped and that is where you place the filling.
Nutrition Facts : Calories 742.6, Fat 58.7, SaturatedFat 13.3, Cholesterol 73.8, Sodium 1270.6, Carbohydrate 27.3, Fiber 7.1, Sugar 6.2, Protein 28.1
ITALIAN SAUSAGE WITH BOW TIES
We often have our favorite pasta when company comes over, and I've shared this Italian sausage recipe several times. Now many of my friends make it for their families, too. -Janelle Moore, Auburn, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.
Nutrition Facts : Calories 751 calories, Fat 44g fat (21g saturated fat), Cholesterol 119mg cholesterol, Sodium 989mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
UNCLE BILL'S PASTA WITH A VEGETARIAN TOMATO SAUCE
My DW will not eat pasta that has any meat in the sauce. It took me several tries until I came up with a sauce that she thoroughly enjoys. This is a very simple and easy recipe to make and is very tasty.
Provided by William Uncle Bill
Categories Onions
Time 1h43m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
- Add onion and saute for 4 minutes, stirring often, do not burn.
- Add red and green pepper and saute for another 4 minutes, stirring often.
- Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
- Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
- Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
- Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
- Add 2 tablespoons of olive oil and 1 tablespoon of salt.
- Add rigatoni and cook for 15 minutes, stirring once during cooking.
- Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
- When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
- Drain the pasta and return to the cooking pot.
- Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
- If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
- You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
- Sprinkle with additional grated Padano cheese if desired.
BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN
Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever.
Provided by cookiedog
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 775.5, Fat 33.6, SaturatedFat 6, Cholesterol 106.8, Sodium 280.5, Carbohydrate 95.7, Fiber 7.9, Sugar 4.5, Protein 27.9
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