Bow Tie Pastagreen Vegetables In Buttermilk Sauce Recipes

BOW TIE PASTA/GREEN VEGETABLES IN BUTTERMILK SAUCE

Steps:

• Cook bow tie pasta until ala dente,drain.
• In same pot cook broccoli, shelled edamame, celery in 1/2 cup water. Cover and simmer 10 minutes. Drain.
• In small bowl, mix butter or margarine with curry powder. Whisk well; set aside.
• Pour pasta into round large baking dish.
• Toss with butter or margarine mixture. When you do that the dish is also greased.
• Add cooked vegetables and mix well.
• Sprinkle with pepper and salt.
• Mix dressing in bowl with whisk.
• Add dressing and mix with pasta vegetable mixture.
• Note: Use Ranch dressing and add to mixture if you wish. DO NOT USE BOTH.
• Add optional drained chunk tuna or lump crab meat if desired.
• Add cheese over the top.
• If you want to serve hot, cook covered 375°F for 30 minutes.
• To serve cool, cover for at least 2 hours in refrigerator.
• Note: I take 1 cup cook broccoli florets and put them on a cutting board and chop fine and then add in to the pasta. It makes the color of the dish and the dressing really beautiful and appetizing.
• This is a meal with hot crusty garlic bread or buns.

BOW TIES WITH SPRING VEGETABLES & ROASTED GARLIC

Steps:

• Bring a large stockpot of water to a boil.
• In a large skillet or saute pan, heat the flavored oil.
• Add the roasted garlic, butter, tomatoes, and stock.
• Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.
• Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
• Refresh in cold water, drain well, and set aside.
• When the sauce has been reduced, add the vegetables and stir to heat through.
• Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package.
• Drain the pasta and stir it into the sauce, coating well.
• Remove the skillet from the heat and stir in the grated cheese.
• To serve, divide the pasta and vegetables among 4 large warm plates or bowls.
• Sprinkle each serving with some of the remaining chopped parsley and serve immediately.
• Additional Parmesan cheese can be grated onto the dish after serving.