Saucy Bow Ties And Broccoli Recipes

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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.

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.

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON



Bow Tie Pasta with Broccoli, Garlic, and Lemon image

Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.

Provided by Maryann D.

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 8

¼ cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 47.7 g, Cholesterol 4.4 mg, Fat 17 g, Fiber 4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 395.3 mg, Sugar 3.5 g

BOW TIE PASTA AND BROCCOLI ALFREDO



Bow Tie Pasta and Broccoli Alfredo image

I found this recipe awhile ago and I finally made it and it turned out great. You possibly can use other pasta if you prefer. I hope you like as much as I do.

Provided by Kelly1966 S

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 ounces uncooked bow tie pasta
2 cups frozen broccoli florets or 2 cups fresh broccoli florets
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 (10 ounce) jar alfredo sauce
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Grease 2-quart casserole dish.
  • Cook pasta as directed on package.
  • Add broccoli during the last 2 to 3 minutes of cooking time; drain.
  • In greased casserole dish, combine cooked pasta and broccoli with all remaining ingredients except cheese; mix well. Cover and bake at 350 degrees for 20 minutes.
  • Uncover casserole; sprinkle with cheese.
  • Bake uncovered for an additional 5 to 10 minutes or until cheese is light golden brown.
  • Take out and serve.

BOW TIE PASTA WITH BROCCOLI AND BROCCOLI SAUCE



Bow Tie Pasta With Broccoli and Broccoli Sauce image

I've gotten 8 year old boys to eat this and ask for seconds. They never knew they were eating broccoli and I didn't tell them. I adore this dish. Normally I cook with olive oil but the butter in this sauce should not be substituted. It will serve 4 as a side dish or 2 as a main course. The original recipe comes from Rozanne Gold, a favorite cookbook author.

Provided by sugarpea

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 lb broccoli
1 1/4 cups water
8 ounces bow tie pasta
2 tablespoons butter, cold and cut in pieces
salt

Steps:

  • Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
  • Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
  • Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
  • In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
  • Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.

BROCCOLI CHICKEN BOW TIES IN VODKA SAUCE



Broccoli Chicken Bow Ties in Vodka Sauce image

This pasta is so easy to throw together on a weeknight and my son gobbles it down. Feel free to use any vodka sauce (homemade is probably wonderful...) but Bertolli makes the best jarred vodka sauce we have tried.

Provided by newmama

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 -1 1/2 lb boneless skinless chicken breast, cubed
seasoning salt (or salt and pepper with garlic powder)
1 -2 tablespoon olive oil
8 ounces sliced mushrooms (optional)
1 bunch broccoli, in florets
24 ounces vodka sauce (bertolli recommended)
1 lb farfalle pasta
1/2 cup parmesan cheese, grated

Steps:

  • bring water to a boil for pasta.
  • meanwhile, heat olive oil in a large deep skillet and saute chicken (and if using, mushrooms) seasoning with seasoning salt.
  • when it's browned and mostly cooked through pour in the jar of sauce, cover and reduce heat to simmer while the pasta cooks.
  • cook pasta with a steamer above it to steam broccoli tender crisp (if you don't have one like this, steam of boil broccoli to tender crisp and drain well).
  • drain both well and toss with chicken and sauce.
  • add 1/4 cup parmesan, stir to mix.
  • serve with remaining cheese sprinkled on top.

Nutrition Facts : Calories 455.4, Fat 7.1, SaturatedFat 2.2, Cholesterol 51.2, Sodium 213.9, Carbohydrate 63.8, Fiber 5.1, Sugar 3.1, Protein 33.4

CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI



Creamy Bow-Tie Pasta with Chicken and Broccoli image

Chicken breasts cooked in a creamy tomato sauce with bow-tie pasta and broccoli florets make a quick and delicious one-dish dinner.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 25m

Yield 6

Number Of Ingredients 8

5 cups farfalle (bow tie) pasta, uncooked
4 cups broccoli florets
3 tablespoons KRAFT Signature Roasted Red Pepper with Parmesan Dressing
6 (4 ounce) boneless skinless chicken breasts
2 cloves garlic, minced
2 cups tomato-basil pasta sauce
½ (250 g) package Philadelphia Light Brick Cream Cheese, cubed
¼ cup KRAFT 100% Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees F).
  • Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
  • Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 37.9 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 3 g, Protein 32.8 g, SaturatedFat 6.4 g, Sodium 532.6 mg, Sugar 5.6 g

BOWTIES AND BROCCOLI



Bowties and Broccoli image

This insanely simple dinner "cheat" is ready in minutes and will keep you full for hours. Bowties and Broccoli is my go-to lazy weeknight dinner.

Provided by Beth - Budget Bytes

Time 15m

Number Of Ingredients 7

12 oz. pasta ($1.00)
1 lb. frozen broccoli florets ($1.69)
3 Tbsp butter ($0.30)
3 Tbsp grated Parmesan ($0.31)
Salt to taste ($0.05)
Freshly cracked pepper to taste ($0.10)
1 pinch crushed red pepper (optional) ($0.05)

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.

Nutrition Facts : ServingSize 1 Serving, Calories 294.78 kcal, Carbohydrate 47.47 g, Protein 10.88 g, Fat 7.35 g, Fiber 4.5 g, Sodium 250.55 mg

BOW TIES WITH CHICKEN AND ASIAGO CHEESE SAUCE



Bow Ties With Chicken and Asiago Cheese Sauce image

This is an easy but elegant meal, very similar to one served at the favorite Italian joint. My DS loves this one!!!!

Provided by Charmie777

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons all-purpose flour
12 ounces evaporated milk (low fat or regular)
1/2 cup milk
1/4 cup chicken broth
1 cup shredded asiago cheese
1 tablespoon olive oil
1 lb boneless chicken breast, cut into cubes
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb bow tie pasta

Steps:

  • In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
  • Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
  • Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
  • Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through - 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
  • Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
  • Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
  • If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don't let it boil.

Nutrition Facts : Calories 577, Fat 21.6, SaturatedFat 8.7, Cholesterol 141.7, Sodium 393.3, Carbohydrate 63.1, Fiber 2.6, Sugar 1.5, Protein 31.6

CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI



Creamy Bow-Tie Pasta with Chicken and Broccoli image

Savor the spaghetti sauce with Neufchatel cheese, tossed with bow-tie pasta and served with chicken breasts simmered in a robust dressing.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings, about 1-1/2 cups each.

Number Of Ingredients 8

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
6 small boneless skinless chicken breasts (1-1/2 lb.)
2 cloves garlic, minced
2 cups CLASSICO Tomato and Basil Pasta Sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).
  • Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and Neufchatel to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
  • Cut chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.

Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

BOW TIE ALFREDO WITH CHICKEN AND BROCCOLI



Bow Tie Alfredo With Chicken and Broccoli image

This recipe is a great twist on the traditional fettuccine alfredo. You can use any type of pasta desired. The chicken, broccoli and alfredo sauce come together really well in this dish.

Provided by Super San Mateo Che

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb chicken, chopped into bite size pieces
2 tablespoons olive oil
1 lb bow tie pasta
1 1/2 cups heavy cream
5 tablespoons butter
1 garlic clove, minced
1 cup parmesan cheese, divided
1/2 teaspoon nutmeg
1 head broccoli
salt and pepper

Steps:

  • Bring large pot of water to boil.
  • In a large grill pan, heat oil. Add chicken pieces and grill until completely cooked.
  • While chicken is cooking, add bowties to boiling water and cook until al dente.
  • Steam broccoli in a vegetable steamer until soften but still firm. Chop broccoli into a bite size pieces.
  • While pasta and broccoli are cooking, in a large saucepan, bring cream and butter to a boil over high heat.
  • Reduce heat to low and simmer for one minute.
  • Add half of the parmesan cheese and whisk over low heat for about 1 minute, until smooth.
  • Remove from heat and add nutmeg, salt and pepper.
  • Drain pasta and place into a warmed, large bowl.
  • Pour on the sauce and sprinkle the remaining parmesan cheese.
  • Toss in broccoli and chicken pieces.
  • Serve immediately.

Nutrition Facts : Calories 828.7, Fat 51.6, SaturatedFat 26.3, Cholesterol 220, Sodium 427.4, Carbohydrate 63.5, Fiber 5.2, Sugar 3.4, Protein 29.9

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