Zesty Beef And Bow Tie Pasta Recipes

BEEF WITH BOW TIE PASTA

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove vegetables from skillet.
• Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.
• Stir in asparagus mixture, remaining 1/2 cup broth, the pasta and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until hot. Sprinkle with cheese.

BOW TIE PASTA WITH BEEF

Steps:

• In a large sauce pan, melt the butter at medium high heat.
• Add the chopped onion and sauté for a few minutes.
• Add the stewing beef and brown the beef on all sides.
• Season the beef with salt and pepper and add water to the sauce pan until the beef is completely covered.
• Cover, reduce the heat and simmer for 1 1/2 to 2 hours.
• After 2 hours, add more water so that the sauce pan is filled half way.
• Bring to a boil.
• Add the pasta to the broth and cook until pasta is tender.
• When the pasta is tender, add the beef stock concentrate, Knorr Veloutine and continue to simmer for a few minutes until the broth thickens.
• Add salt and pepper if necessary.
• Serve just like this, or over mashed potatoes.

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 BEEF SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes. , Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese.

ZESTY BEEF AND BOW TIE PASTA

Steps:

• Trim all visible fat from the beef.
• Cut beef across the grain into 2-inch strips; cut strips crosswise into 1/8-inch slices.
• Spray a large skillet with non-stick cooking spray; heat over medium-heat.
• Add in asparagus, onions, and 1 cup of beef broth; cook for 5-7 minutes, stirring occasionally, until the liquid has evaporated; remove mixture from the skillet.
• Add beef to the skillet; stir/saute for about 2 minutes or until no longer pink.
• Return vegetable mixture to the skillet; add in the remaining broth and the next 5 ingredients; stir/saute for about 2 minutes or until well heated; adjust seasoning to taste if necessary.
• Sprinkle with cheese and serve.

BOW-TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.