Bow Tie Pasta With Broccoli Garlic And Lemon 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.

BROCCOLI & BOW TIES



Broccoli & Bow Ties image

Make and share this Broccoli & Bow Ties recipe from Food.com.

Provided by Lennie

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

8 cups broccoli florets (from 4 heads)
1/2 lb farfalle pasta (bow tie)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon minced fresh garlic
1 lemon, zest of
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
1/4 cup pine nuts, toasted
freshly grated parmesan cheese (optional)

Steps:

  • Bring a large pot of salted water up to the boil, add broccoli florets, and cook for just 3 minutes; you need the water to cook the pasta, so do not drain; instead, remove broccoli with a large slotted spoon and place into a large serving bowl.
  • Making sure the water is still boiling, add pasta; cook according to pkg directions (about 10 to 12 minutes), then drain well and add cooked pasta to the broccoli.
  • While pasta is cooking, toast the pine nuts: place a small skillet over medium-low heat and add nuts to skillet; stir often--it will take about 5 minutes for them to toast; watch carefully so they do not burn; set aside.
  • Now heat the butter and oil in a small skillet over medium-low heat; add both minced garlic and lemon zest and saute for one minute.
  • Remove skillet from burner and add the salt and pepper, and the lemon juice; stir to combine then pour over the broccoli and pasta in the large bowl; toss.
  • Taste pasta and broccoli mixture and add more salt or pepper if necessary.
  • Sprinkle toasted pine nuts and parmesan over dish, and serve.

Nutrition Facts : Calories 210.6, Fat 9.8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 602.9, Carbohydrate 25.9, Fiber 1.1, Sugar 1, Protein 6.5

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.

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