Broccoli Bow Ties Recipes

BOWTIES AND BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes, until al dente. Drain, reserving 1/4 cup pasta water.
• Place broccoli in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender.
• Heat the oil in a skillet over medium heat. Stir in garlic, and cook 1 minute, or until golden brown.
• In a bowl, toss together the pasta, reserved pasta water, broccoli, garlic, remaining oil, and cheese. Season with salt and pepper.

CREAMY CHICKEN & BROCCOLI BOWTIES

Steps:

• In a large pot of salted boiling water, cook bowties according to package directions until al dente. During the last 2 minutes of cooking, add broccoli and cook until bright green. Drain and return to pot.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken breasts and season with salt and pepper. Cook until golden, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
• Add milk, Parmesan, cream cheese, and garlic to skillet and let melt and thicken, stirring occasionally. Season with salt and pepper.
• Add cooked bowties and broccoli and chicken to skillet and toss until completely combined.
• Garnish with crushed red pepper flakes and serve.

BROCCOLI WITH BOW TIES AND PEAS

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 with the peas.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.

BOWTIES AND BROCCOLI

Steps:

• Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.
• Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

BROCCOLI BOWTIE PASTA SALAD

Steps:

• Prepare pasta according to package directions. Rinse with cold water and drain.
• Whisk together mayonnaise, sugar, red onion, vinegar and salt in a large bowl.
• Add broccoli, pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

BOW TIE PASTA WITH CHICKEN AND BROCCOLI

Steps:

• In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooking. Drain well. Return to hot pan.
• Meanwhile, in a medium bowl, combine chicken pieces and adobo seasoning; toss to coat. In a large skillet, heat oil over medium-high heat; add garlic and cook for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is lightly brown and cooked through, stirring occasionally.
• Add chicken to drained pasta and broccoli in Dutch oven. Stir in the mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
• To serve, top with shredded Parmesan cheese.

BROCCOLI & BOW TIES

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.

BROCCOLI AND CHEDDAR BOW TIES

Steps:

• Cook pasta in boiling water until just tender (about 10 min.).
• Stir in broccoli and drain immediately and return to pot.
• Whisk flour, salt and pepper into milk and pour over pasta.
• Stir in mustard and cook stirring over medium-high heat for 5 minute or until thickened.
• Remove from heat and stir in cheese until melted.

BROCCOLI AND BOW TIES

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.