Bow Ties With Beets And Greens Recipes

20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bow-tie pasta recipe in 30 minutes or less!

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

BOWTIES WITH PANCETTA, GRILLED SALMON AND ARTICHOKES, AND MIXED GREENS WITH RUSSIAN-PEPPERCORN DRESSING

Steps:

• Cook pasta according to package directions. Drain and transfer to a large bowl.
• Meanwhile, heat oil in a large skillet over medium heat. Add pancetta and cook 3 minutes, until golden and crisp. Stir in broth, salmon and artichokes and bring to a simmer. Remove from heat and stir in parsley. Stir mixture into bowties. Season, to taste, with salt and black pepper.
• Arrange salad greens on a serving platter. Combine Russian dressing and peppercorns and pour over greens. Serve pasta with salad on the side.

BOW TIES WITH BEETS AND GREENS

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 450°F. Trim off the beet greens and set aside. Scrub the beets and wrap them in a large sheet of aluminum foil, sealing tightly. Place the package on a baking sheet. Bake for 45 to 75 minutes, depending on size, or until the beets feel tender when pierced through the foil with a sharp knife. Let the beets cool in the foil. Unwrap the foil, then peel and chop the beets. 2 Wash the greens well and remove the tough stems. Bring a large pot of water to a boil. Add the greens and salt to taste. Cook 5 minutes or until the greens are almost tender. Drain the greens and cool them under running water. Coarsely chop the greens. 3 Pour the oil into a skillet large enough to hold all of the pasta and vegetables. Add the garlic. Cook over medium heat until the garlic is golden, about 2 minutes. Add the beets and greens and a pinch of salt and pepper. Cook, stirring, about 5 minutes or until the vegetables are heated through. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. 5 Drain the pasta, reserving some of the cooking water. Add the pasta to the skillet with the beets. Add some of the cooking water and cook, stirring the pasta constantly, until it is evenly colored, about 1 minute. Add the cheese and stir again. Serve immediately with a generous sprinkling of freshly ground black pepper. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BOW TIES WITH VEGGIES

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 skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.

FARFALLE WITH GOLDEN BEETS, BEET GREENS AND PINE NUTS

Steps:

• Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
• Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.