Bow Tie Pasta With Broccoli And Broccoli Sauce Recipes

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BROCCOLI AND BOW TIES



Broccoli and Bow Ties image

Provided by Ina Garten

Categories     main-dish

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
  • To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

BOW-TIE PASTA WITH BROCCOLI AND POTATOES



Bow-Tie Pasta With Broccoli and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 medium potatoes, peeled and cut into 1-inch pieces
1 large bunch broccoli, florets and some chopped stems
12 ounces bow-tie pasta
4 tablespoons unsalted butter
2 leeks, white and light green parts only, sliced into half-moons
Freshly ground pepper
1 head Boston lettuce, torn
1 1/2 cups grated fontina cheese (about 4 ounces)
1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
  • Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
  • Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

Nutrition Facts : Calories 735, Fat 27 grams, SaturatedFat 17 grams, Cholesterol 83 milligrams, Sodium 1451 milligrams, Carbohydrate 96 grams, Fiber 9 grams, Protein 29 grams

BROCCOLI AND BOW TIE PASTA



Broccoli and Bow Tie Pasta image

This is from an episode of Barefoot Contessa, I didn't find it posted, so I thought I'd copy it down here for "safe keeping". Quick, simple and GOOD!

Provided by KWB5015

Categories     Weeknight

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 cups broccoli florets (4 heads)
1/2 lb bow tie pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon garlic, minced
1 lemon, zested
1/2 teaspoon black pepper, freshly ground
1 tablespoon lemon juice, freshly squeezed
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, freshly grated

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pine nuts and cheese, if using, and serve.
  • To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Nutrition Facts : Calories 461, Fat 23.2, SaturatedFat 6.8, Cholesterol 68.7, Sodium 148, Carbohydrate 53, Fiber 3.6, Sugar 1.5, Protein 16.3

BOW TIE PASTA WITH BROCCOLI AND BROCCOLI SAUCE



Bow Tie Pasta With Broccoli and Broccoli Sauce image

I've gotten 8 year old boys to eat this and ask for seconds. They never knew they were eating broccoli and I didn't tell them. I adore this dish. Normally I cook with olive oil but the butter in this sauce should not be substituted. It will serve 4 as a side dish or 2 as a main course. The original recipe comes from Rozanne Gold, a favorite cookbook author.

Provided by sugarpea

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 lb broccoli
1 1/4 cups water
8 ounces bow tie pasta
2 tablespoons butter, cold and cut in pieces
salt

Steps:

  • Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
  • Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
  • Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
  • In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
  • Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.

BROCCOLI WITH BOW TIES AND PEAS



Broccoli with Bow Ties and Peas image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

8 cups broccoli florets (4 heads)
Kosher salt
1/2 pound farfalle (bow tie) pasta
1 1/2 cups frozen peas, thawed
4 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
2 lemons, zested using a strip zester
1/2 teaspoon freshly ground black pepper
Juice of 2 lemons
1 cup freshly grated Parmesan cheese
1/4 cup toasted pignoli (pine) nuts

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
  • In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.

CHEESY BOW TIES WITH BROCCOLI AND MOZZARELLA SKEWERS



Cheesy Bow Ties with Broccoli and Mozzarella Skewers image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces bow tie pasta
1 small head broccoli, cut into florets
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 tablespoons grated parmesan cheese
1 clove garlic, grated
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon dijon or yellow mustard
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese (6 ounces)
Freshly ground pepper
8 mini mozzarella balls (bocconcini), halved
12 cherry tomatoes, halved

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot).
  • Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes.
  • Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute.
  • Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli.

BOWTIE PASTA



Bowtie Pasta image

Bowtie pasta is a classic for a reason! In this 30-minute recipe, pasta is flavored with Italian sausage, broccoli, a creamy sauce, and parmesan cheese.

Categories     30-minute meals     brunch     Sunday lunch     weeknight meals     comfort food     dinner     main dish

Time 30m

Yield 4-6 servings

Number Of Ingredients 14

2 tbsp. olive oil
1 lb. mild Italian pork sausage, casing removed
3 cloves garlic, chopped
1 lb. bowtie pasta
3 c. chicken broth
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
4 c. small broccoli florets (from 1 8-oz. piece of broccoli)
1/2 c. julienned sun-dried tomatoes, drained of oil
1/3 c. heavy cream
1/2 c. grated parmesan cheese, plus more for serving
2 tbsp. fresh lemon juice (from 1 lemon)
Red chili flakes, for serving (optional)

Steps:

  • Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside.
  • Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
  • Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
  • Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through.
  • Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute.
  • Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like.

CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI



Creamy Bow-Tie Pasta with Chicken and Broccoli image

Chicken breasts cooked in a creamy tomato sauce with bow-tie pasta and broccoli florets make a quick and delicious one-dish dinner.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 25m

Yield 6

Number Of Ingredients 8

5 cups farfalle (bow tie) pasta, uncooked
4 cups broccoli florets
3 tablespoons KRAFT Signature Roasted Red Pepper with Parmesan Dressing
6 (4 ounce) boneless skinless chicken breasts
2 cloves garlic, minced
2 cups tomato-basil pasta sauce
½ (250 g) package Philadelphia Light Brick Cream Cheese, cubed
¼ cup KRAFT 100% Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees F).
  • Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
  • Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 37.9 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 3 g, Protein 32.8 g, SaturatedFat 6.4 g, Sodium 532.6 mg, Sugar 5.6 g

BOW TIE PASTA WITH BROCCOLI AND TOMATOES



Bow Tie Pasta With Broccoli and Tomatoes image

I recently created this recipe from ingredients I had on hand. It is quick and simple. I served it with fresh crusty bread and butter.

Provided by SUSIE IN MISSOURI

Categories     < 30 Mins

Time 20m

Yield 1 cups, 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
3 tablespoons butter
4 minced garlic cloves
8 ounces bow tie pasta
3 -4 cups fresh broccoli florets
2 cups cherry tomatoes (1 Pint)
fresh parmesan cheese
salt
pepper

Steps:

  • Prepare pasta according to package directions and drain completely.
  • Steam broccoli until fork tender, drain completely.
  • Cut tomatoes in half.
  • In skillet over medium heat melt butter in olive oil.
  • Add garlic and cook for 2-3 minutes.
  • Put the prepared pasta in skillet and toss to coat.
  • Add the tomatoes and toss for 2-3 minutes.
  • Add the broccoli and toss 1-2 minutes.
  • Salt and Pepper to taste.
  • Sprinkle with Grated Parmensa Cheese.

Nutrition Facts : Calories 417.5, Fat 21.6, SaturatedFat 7.6, Cholesterol 70.8, Sodium 92.1, Carbohydrate 47.3, Fiber 2.8, Sugar 3.1, Protein 10.6

BOW TIE PASTA AND BROCCOLI ALFREDO



Bow Tie Pasta and Broccoli Alfredo image

I found this recipe awhile ago and I finally made it and it turned out great. You possibly can use other pasta if you prefer. I hope you like as much as I do.

Provided by Kelly1966 S

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 ounces uncooked bow tie pasta
2 cups frozen broccoli florets or 2 cups fresh broccoli florets
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 (10 ounce) jar alfredo sauce
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Grease 2-quart casserole dish.
  • Cook pasta as directed on package.
  • Add broccoli during the last 2 to 3 minutes of cooking time; drain.
  • In greased casserole dish, combine cooked pasta and broccoli with all remaining ingredients except cheese; mix well. Cover and bake at 350 degrees for 20 minutes.
  • Uncover casserole; sprinkle with cheese.
  • Bake uncovered for an additional 5 to 10 minutes or until cheese is light golden brown.
  • Take out and serve.

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