Bow Tie Pasta With Peppers Recipes

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BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS



Bow Tie Pasta Salad with Chicken and Roasted Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 10

Kosher salt
6 ounces bowtie pasta
2 large ripe tomatoes, seeded and diced
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Freshly ground pepper
2 bell peppers (red and yellow), halved lengthwise and seeded
1 small rotisserie chicken, shredded into large pieces
2 tablespoons chopped fresh parsley leaves

Steps:

  • 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
  • 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
  • 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
  • 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.

Nutrition Facts : Calories 580, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 352 milligrams, Carbohydrate 40 grams, Fiber 4 grams

PASTA AND PEPPERS



Pasta and Peppers image

This colorful pasta toss is sure to brighten your dinner table. Garlic, basil and a splash of white wine accent the sweet peppers and spiral pasta. For a fun and different look, you can substitute bow tie or medium shell pasta instead.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked spiral pasta
2 medium sweet red peppers, cut into 1/2-inch pieces
2 medium sweet yellow peppers, cut into 1/2-inch pieces
1 tablespoon butter
3 garlic cloves, minced
1 tablespoon cornstarch
1-1/2 cups vegetable broth
2 tablespoons white wine or additional vegetable broth
2 tablespoons minced fresh basil
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.

Nutrition Facts : Calories 249 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 665mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

BOW TIE PASTA (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS



Bow Tie Pasta (Farfalle) Puttanesca with Roasted Peppers image

Provided by Food Network

Time 35m

Number Of Ingredients 12

8 ounces dried bow ties
1/2 tablespoon salt
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1-1/2 tablespoons garlic, finely chopped
2 teaspoons capers, drained
2 tablespoons anchovy paste
3/4 cup pitted olives, black and green, coarsely chopped
1 yellow bell pepper, roasted, peeled, and cut in strips
1 red bell pepper, roasted, peeled, and cut in strips
1 bunch arugula, washed and stemmed
Parmesan cheese, shaved (optional)

Steps:

  • Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
  • Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c

BOW TIE PASTA WITH SAUSAGE AND SWEET PEPPERS



Bow Tie Pasta with Sausage and Sweet Peppers image

Yummy dish that is super fast to put together. My husband loves this dish! This is great with a tossed salad! Enjoy!

Provided by KSUDA

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 5

1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces farfalle pasta
½ cup beef broth
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
  • Toss pasta with sausage sauce and serve.

Nutrition Facts : Calories 488.6 calories, Carbohydrate 48 g, Cholesterol 44.6 mg, Fat 22.9 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 7.8 g, Sodium 1048 mg, Sugar 4 g

BOW-TIE PASTA WITH RED PEPPER SAUCE



Bow-Tie Pasta With Red Pepper Sauce image

A sensational puree of red bell pepper, oregano, chicken broth, tomato paste, balsamic vinegar and honey tossed with sweet and tender peas, parsley and bow tie pasta. Calories: 96.67 Calories from Fat: N/A Total Fat: 0.61 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 18.69 g Dietary Fiber: N/A Sugars: N/A Protein: 4.11 g Vitamin A: N/A Vitamin C: N/A **From eDiets.com

Provided by nrpelham

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups red bell peppers, chopped
1/2 cup chicken broth
1 tablespoon fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup green peas
2 tablespoons fresh parsley

Steps:

  • Combine bell pepper, broth, chopped fresh oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
  • Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
  • Meanwhile, cook pasta as directed on package. Drain.
  • Mix together pasta, red pepper sauce, blanched peas, and chopped fresh parsley.

Nutrition Facts : Calories 91.2, Fat 1, SaturatedFat 0.2, Cholesterol 10.6, Sodium 187.3, Carbohydrate 17.3, Fiber 2.9, Sugar 5, Protein 4.2

BOW TIE PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE



Bow Tie Pasta With Roasted Red Pepper and Cream Sauce image

Make and share this Bow Tie Pasta With Roasted Red Pepper and Cream Sauce recipe from Food.com.

Provided by smiles4u

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb uncooked bow tie pasta
2 teaspoons extra virgin olive oil
1/2 cup finely chopped onion
1 (12 ounce) bottle roasted red peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
1 cup finely grated parmigiano-reggiano cheese, divided
thinly sliced fresh basil (optional)

Steps:

  • Cook the pasta according to package directions, omitting salt and fat.
  • Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
  • Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
  • Remove from heat, cool 5 minutes.
  • Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
  • Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
  • Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
  • Garnish with basil if desired.

Nutrition Facts : Calories 432.3, Fat 13.4, SaturatedFat 6.3, Cholesterol 88.4, Sodium 1057, Carbohydrate 60.6, Fiber 3.5, Sugar 2.8, Protein 17.7

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