Broccoli With Bow Ties And Peas Recipes

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BROCCOLI WITH BOW TIES AND PEAS



Broccoli with Bow Ties and Peas image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

8 cups broccoli florets (4 heads)
Kosher salt
1/2 pound farfalle (bow tie) pasta
1 1/2 cups frozen peas, thawed
4 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
2 lemons, zested using a strip zester
1/2 teaspoon freshly ground black pepper
Juice of 2 lemons
1 cup freshly grated Parmesan cheese
1/4 cup toasted pignoli (pine) nuts

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.

CHEESY BOW TIES WITH BROCCOLI AND MOZZARELLA SKEWERS



Cheesy Bow Ties with Broccoli and Mozzarella Skewers image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces bow tie pasta
1 small head broccoli, cut into florets
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 tablespoons grated parmesan cheese
1 clove garlic, grated
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon dijon or yellow mustard
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese (6 ounces)
Freshly ground pepper
8 mini mozzarella balls (bocconcini), halved
12 cherry tomatoes, halved

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot).
  • Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes.
  • Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute.
  • Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli.

BROCCOLI & BOW TIES



Broccoli & Bow Ties image

Make and share this Broccoli & Bow Ties recipe from Food.com.

Provided by Lennie

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

8 cups broccoli florets (from 4 heads)
1/2 lb farfalle pasta (bow tie)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon minced fresh garlic
1 lemon, zest of
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
1/4 cup pine nuts, toasted
freshly grated parmesan cheese (optional)

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.

Nutrition Facts : Calories 210.6, Fat 9.8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 602.9, Carbohydrate 25.9, Fiber 1.1, Sugar 1, Protein 6.5

BOW TIES ALFREDO WITH HAM AND PEAS (OR BROCCOLI)



Bow Ties Alfredo With Ham and Peas (Or Broccoli) image

Make and share this Bow Ties Alfredo With Ham and Peas (Or Broccoli) recipe from Food.com.

Provided by RecipeNut

Categories     Ham

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 lb bow tie pasta
1 cup frozen peas or 2 cups cooked broccoli florets
2 tablespoons flour
1 cup milk
1 tablespoon butter
3 garlic cloves, chopped
4 ounces cream cheese
1/4 cup grated parmesan cheese
3/4 teaspoon salt (seems like alot but isn't salty)
1/4 teaspoon black pepper
1/4 lb sliced lean ham, cut into slivers

Steps:

  • Bring large of lightly salted water to boiling.
  • Add pasta; cook 12 minutes or until firm but tender.
  • Add peas for last 3 minutes of cooking.
  • Reserve 1/2 cup of pasta cooking water; drain water.
  • Meanwhile, shake together flour and milk in jar with tight-fitting lid until blended.
  • Heat butter in saucepan over medium heat.
  • Add garlic, saute 1 minute.
  • Whisk in milk mixture.
  • Simmer 3 minutes.
  • Whisk in cream cheese, 2 tablespoons parmesan, salt and pepper.
  • Simmer, whisking, 2 minutes.
  • Remove from heat.
  • Toss together pasta, peas or broccoli, sauce and ham in large bowl.
  • Add 1/4 to 1/2 cup of reserved pasta water, tossing to make creamy sauce.
  • Top with remaining parmesan.
  • Serve hot.

BOW-TIE PASTA WITH BROCCOLI AND POTATOES



Bow-Tie Pasta With Broccoli and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 medium potatoes, peeled and cut into 1-inch pieces
1 large bunch broccoli, florets and some chopped stems
12 ounces bow-tie pasta
4 tablespoons unsalted butter
2 leeks, white and light green parts only, sliced into half-moons
Freshly ground pepper
1 head Boston lettuce, torn
1 1/2 cups grated fontina cheese (about 4 ounces)
1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
  • Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
  • Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

Nutrition Facts : Calories 735, Fat 27 grams, SaturatedFat 17 grams, Cholesterol 83 milligrams, Sodium 1451 milligrams, Carbohydrate 96 grams, Fiber 9 grams, Protein 29 grams

LEMON CHICKEN WITH BROCCOLI & BOW TIES



Lemon Chicken with Broccoli & Bow Ties image

Provided by Ina Garten

Categories     side-dish

Time 6h40m

Yield 8 to 10 servings

Number Of Ingredients 15

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 pounds boneless chicken breasts, halved and skin removed
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
1/4 cup good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese

Steps:

  • For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  • Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  • Meanwhile, for the salad, 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.
  • 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 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
  • Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

BROCCOLI AND BOW TIES



Broccoli and Bow Ties image

Provided by Ina Garten

Categories     main-dish

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

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.

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