Whole Wheat Bow Tie Pasta With Zuccini Hard Salamiasparagus Tips Carotts And Capers In A Creamy Parmesean Sauce Recipes

20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bow-tie pasta recipe in 30 minutes or less!

WHOLE WHEAT BOW TIE PASTA WITH ZUCCINI, HARD SALAMI,ASPARAGUS TIPS, CAROTTS, AND CAPERS IN A CREAMY PARMESEAN SAUCE.

Steps:

• 1. Cut up asparagus, zucchini, salami, and garlic. Bring water up to a boil for the pasta.
• 2. Add olive oil to skillet, heat to medium high. Add garlic and red pepper flakes if using. Cook for 1 minute. Add asparagus,zucchini, carrots, and capers. Cook five minutes. Add salami and turn down to medium and cook for 10 minutes Stirring often.
• 3. Divide the cream. Mix 1/4 cup of cream with 1 T of corn starch. Set aside. Add the remaining 3/4 cups of cream to the salami mixture. Stir well. At this time add black pepper to taste. I like a lot of it.
• 4. Cook pasta until al dente. Drain and cover to keep warm.
• 5. Turn skillet up to high and the cream, cornstarch mixture and bring to a boil to thicken. add the pasta to the skillet. Toss to coat the pasta. Check the seasoning. If needed add salt.
• 6. Just before serving fold in the cheese. Garnish with chopped chives, parsley or extra capers. Enjoy!

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

"BOW-TIE" PASTA WITH ZUCCHINI

Steps:

• Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
• While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
• While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
• Serve pasta with additional cheese.

FAVORITE SKILLET LASAGNA

Steps:

• In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally., In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.

JOHNSONVILLE® SAUSAGE BOWTIE PASTA

Steps:

• In a large skillet, cook sausage links according to package directions; drain and cut into In a large skillet, cook sausage links according to package directions; drain and cut into 1/2-inch slices. Set aside. Meanwhile, cook pasta according to package directions. In the same skillet, heat oil and saute zucchini, tomatoes, onion and garlic until tender. Add sausage, stir until heated through. Drain pasta; add to sausage mixture. Season to taste and serve.