Bow Ties Or Farfalline With Tuna And Artichoke Hearts Recipes

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FARFALLE PASTA WITH ARTICHOKE HEARTS



Farfalle Pasta with Artichoke Hearts image

Lacking a food processor I had to find another way to do this idea which called for an artichoke pesto. My version came out as good or better. This is a great meatless dish hot or cold.

Provided by Chairman James

Categories     World Cuisine Recipes     European     Italian

Time 27m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package farfalle (bow tie) pasta
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
¼ cup chopped walnuts
3 tablespoons shredded Parmesan cheese
3 tablespoons extra-virgin olive oil
1 lemon, juiced
1 tablespoon dried basil
1 teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
  • Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 67.5 g, Cholesterol 2.2 mg, Fat 15.7 g, Fiber 7.1 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 268.5 mg, Sugar 1.2 g

BOW TIES OR FARFALLINE WITH TUNA AND ARTICHOKE HEARTS



Bow Ties or Farfalline With Tuna and Artichoke Hearts image

This was on a couple of Italian Cooking and Living websites and I took some from each and I made this. It was really great and a wonderful change from the usual.

Provided by Manami

Categories     Tuna

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb bow tie pasta or 1 lb farfalline pasta
salt, to taste
4 tablespoons olive oil
1 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon italian seasoning
8 marinated artichoke hearts, cut into wedges
1/3 cup black olives, pitted and chopped
3 small ripe tomatoes, peeled, seeded & chopped
1 cup string bean, steamed and sliced
10 ounces tuna in water or 10 ounces tuna packed in oil, drained
freshly ground coarse black pepper, to taste
fresh parsley, garnish

Steps:

  • Bring 5 quarts of water to boil, add salt and bowties or farfalline or any other small pasta.
  • Cook until al dente, about 6 minutes.
  • Drain and place in large bowl.
  • Toss with 1 tablespoon of olive oil, stir in artichoke hearts, olives, tomatoes, and string beans.
  • Toss well.
  • Add tuna crumbled with a fork.
  • Season with salt, freshly ground pepper, onion & garlic powder, Italian seasoning and remaining olive oil.
  • Toss and garnish with fresh parsley.
  • Serve and enjoy!

Nutrition Facts : Calories 543.6, Fat 15, SaturatedFat 2.7, Cholesterol 84.7, Sodium 424.3, Carbohydrate 77, Fiber 12.7, Sugar 5, Protein 29.1

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES



Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes image

A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!

Provided by mlao77

Categories     One Dish Meal

Time 45m

Yield 4-6 1 1/2 cup servings, 4-6 serving(s)

Number Of Ingredients 22

3/4 lb boneless skinless chicken breast, cut into bite-size pieces
1 1/2 teaspoons salt
3/4 teaspoon pepper
olive oil
3 -5 garlic cloves, smashed
1 large onion, finely chopped
1 1/2 cups sun-dried tomatoes, roughly chopped
1 teaspoon red pepper flakes (more if desired)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (16 ounce) can artichoke hearts, chopped in half
1/2 lemon
1/2 cup white wine
1 cup sliced mushrooms
3/4-1 cup chicken broth
1 cup heavy cream
1/2 cup parmesan cheese
1/2 cup fresh Italian parsley, chopped
1/2 cup basil, chopped (for garnish) (optional)
1 lb farfalle pasta, cooked al dente (bow tie, or whatever kind you prefer)

Steps:

  • Season the cut-up chicken pieces with the salt and pepper.
  • Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
  • Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
  • Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
  • Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
  • Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
  • Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
  • Add the chicken broth and carefully stir the mixture.
  • Add the cooked pasta to the chicken and toss carefully.
  • Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

BOW TIE PASTA AND ARTICHOKE SAUCE



Bow Tie Pasta and Artichoke Sauce image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 21

1/4 cup extra-virgin olive oil
1 clove garlic, crushed
1/2 teaspoon JP's spice mix, recipe follows
9 small artichoke hearts, sliced in 1/2
3 small mushrooms, sliced
1 clove garlic crushed
1 teaspoon extra-virgin olive oil
1 (14-ounce) can spaghetti sauce
1/2 cup water
1/2 teaspoon JP's special spice mix, recipe follows
1/4 teaspoon fine salt
1/4 teaspoon sugar
2 medium tomatoes, seeded and diced
12 ounces bow tie pasta
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne pepper
1/2 teaspoon dried mint
1/2 teaspoon crushed red pepper
1/2 teaspoon seasoning salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

  • In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour.
  • Preheat grill to high.
  • Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly.
  • Sauce:
  • In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside.
  • In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat.
  • In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration.
  • Serve immediately.
  • In an airtight container, mix all spices thoroughly.

CREAMY BOW TIE PASTA



Creamy Bow Tie Pasta image

A restaurant quality pasta dinner; creamy, loaded with flavor and ready in about 20 minutes. This light and creamy Bow Tie Pasta recipe is easy enough for everyday, elegant enough for company. Make in the Instant Pot or stove top this bow tie pasta is ready to wow your taste buds in minutes!

Provided by Kathleen • The Fresh Cooky © 2021

Categories     Main Dish

Time 18m

Number Of Ingredients 11

8 oz Bow Tie Pasta | Farfalle pasta
1 cup mushrooms (chopped | I used baby Portabella's any type will work)
2 tablespoons butter or olive oil | either works great!
1/4 cup sundried tomatoes | in oil or dry (julienne cut)
1 3/4 cups chicken broth or water
1/2 cup heavy cream | sub with half and half (not fat free)
1/4 cup Prosecco | dry sparkling wine (replace with dry white wine or additional broth.)
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/3-1/2 cup Parmesan cheese (grated or shredded)

Steps:

  • Turn Instant Pot (IP) to the "Saute" mode and allow it to heat until it reads "HOT"!
  • Add butter or olive oil to IP and allow to melt, then toss in chopped mushrooms and saute until soft, a few minutes. Turn off IP.
  • Pour in broth (or water), scraping the bottom of the pan to release any bits, this is called deglazing the pan.
  • Add garlic, pepper, onion powder, heavy cream and Prosecco, give it all a quick stir.
  • Pour in bow tie pasta, pressing down lightly with wooden spoon until evenly distributed and most of it is under liquid.
  • Close IP lid, lock and secure (close vent) and set to Manual/Pressure Cook for 4 minutes. It takes about 5 minutes to come to pressure, allow for a 4-5 minute natural release (longer if at altitude), then release the rest of the steam, carefully.
  • Stir in sundried tomatoes and Parmesan cheese, the sauce will thicken as it cools. If desired, sprinkle with some chopped Italian parsley or fresh basil.
  • I do not recommend freezing a cream based recipe like this, but this does store well in the fridge up to 7 days. See below for reheating instructions.
  • This recipe may be doubled, if making in the instant pot, if too watery when you release the pressure, simply turn IP to simmer and stir until desired thickness.

Nutrition Facts : ServingSize 1 ounces, Calories 347 kcal, Carbohydrate 25 g, Protein 9 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 58 mg, Sodium 615 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 9 g

BOW TIE TUNA FLORENTINE



Bow Tie Tuna Florentine image

A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'

Provided by Tracy

Categories     Seafood     Fish     Tuna

Time 50m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 ¼ cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
½ cup sliced fresh mushrooms
3 (5 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped

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.
  • In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
  • Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 53.4 g, Cholesterol 34.4 mg, Fat 7.6 g, Fiber 3.7 g, Protein 37 g, SaturatedFat 2.5 g, Sodium 663.9 mg, Sugar 7.1 g

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