Bow Tie Pasta With Asparagus Sun Dried Tomatoes And Boursin Recipes

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MEDITERRANEAN BOW-TIES



Mediterranean Bow-Ties image

Can't sail away to the Greek Isles? At least you can eat like you're there with this dish, with olives, sun-dried tomatoes, and Havarti cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 9

3 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 envelope (1.8 oz) white sauce mix
2 1/2 cups milk
1 tablespoon butter or margarine
1 box (9 oz) asparagus cuts
1/2 cup sun-dried tomatoes in oil, drained, chopped
1 cup diced (1/4 to 1/2 inch) cooked ham
1 cup shredded Havarti cheese (4 oz)
2 tablespoons sliced ripe olives, if desired

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, mix sauce mix and milk with wire whisk until blended. Add butter. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to low; simmer 1 minute, stirring occasionally.
  • Gently stir pasta, asparagus, tomatoes and ham into sauce. Pour into casserole. Cover; bake 35 to 45 minutes or until bubbly.
  • Remove casserole from oven. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is melted. Sprinkle with olives.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 9 g, TransFat 0 g

SUN-DRIED TOMATO AND BOW TIE PASTA



Sun-Dried Tomato and Bow Tie Pasta image

Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.

Provided by JFOCHTMAN

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 10

4 tablespoons dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun-dried tomatoes
⅛ cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
½ teaspoon salt
1 teaspoon cayenne pepper
1 (16 ounce) package bow tie pasta

Steps:

  • Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
  • In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
  • In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
  • Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
  • In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g

BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP



Bow Ties With Roasted Tomatoes, Asparagus, and Shrimp image

Working on a description. This is a recipe Lynn gave me. She cooked it for me one night and it was wonderful.

Provided by Paul in Owens Cross

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 plum tomatoes, quartered lengthwise
1 small head of garlic
1 1/2 lbs thin asparagus
2 lbs large shrimp (de-veined and peeled)
3/4 cup bow tie pasta
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
4 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
  • Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
  • Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
  • Scatter the asparagus and shrimp over tomatoes.
  • Roast for 10 min or until cooked.
  • Remove garlic from pan, unwrap and let cool for 5 minutes.
  • Cover pan to keep warm.
  • Cook pasta about 8 minutes.
  • Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
  • Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
  • Transfer to roasting pan, toss gently to combine.

Nutrition Facts : Calories 208.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 195, Sodium 882, Carbohydrate 16.2, Fiber 4.2, Sugar 4.9, Protein 25.5

ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA



Asparagus with Sun-Dried Tomatoes Over Pasta image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1/2 pound asparagus, cut into 1-inch pieces
1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
1/2 teaspoon dried thyme
2 to 3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 to 1 pound pasta of your choice, cooked
1/4 cup grated Parmesan cheese

Steps:

  • Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.

BOW TIES WITH SAUSAGE & ASPARAGUS



Bow Ties with Sausage & Asparagus image

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

3 cups uncooked whole wheat bow tie pasta (about 8 ounces)
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

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

CREAMY BOW TIE PASTA



Creamy Bow Tie Pasta image

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

1 cup uncooked bow tie pasta
1-1/2 teaspoons butter
2-1/4 teaspoons olive oil
1-1/2 teaspoons all-purpose flour
1/2 teaspoon minced garlic
Dash salt
Dash dried basil
Dash crushed red pepper flakes
3 tablespoons 2% milk
2 tablespoons chicken broth
1 tablespoon water
2 tablespoons shredded Parmesan cheese
1 tablespoon sour cream

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.

BEEF WITH BOW TIE PASTA



Beef with Bow Tie Pasta image

Meaty sirloin teams up with asparagus, sun-dried tomatoes and fresh basil in this tasty pasta supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 10

2 cups uncooked bow-tie (farfalle) pasta (4 oz)
1 1/2 lb boneless beef sirloin steak, about 3/4 inch thick
1 lb asparagus, cut into 2-inch pieces (about 3 cups)
2 medium onions, sliced (about 1 cup)
1 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 cup Muir Glen™ organic tomato puree (from 28-oz can)
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 65 mg, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g

CREAMY ASPARAGUS-CHICKEN BOW-TIES



Creamy Asparagus-Chicken Bow-Ties image

Chive-and-onion cream cheese spread is the base for a tasty white sauce that coats pasta, chicken, mushrooms and asparagus.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
8 oz fresh asparagus, cut into 1-inch pieces, or 1 box (9 oz) frozen asparagus cuts
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 container (8 oz) chive-and-onion cream cheese spread
1/4 cup grated Parmesan cheese
1/3 cup milk
1/2 lb deli rotisserie chicken (from 2- to 2 1/2-lb chicken), cut into bite-size strips (2 cups)
Additional grated Parmesan cheese, if desired

Steps:

  • Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
  • In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
  • Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.

Nutrition Facts : Calories 580, Carbohydrate 52 g, Cholesterol 120 mg, Fat 2, Fiber 5 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1/2 g

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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