Best Bow Tie Pasta With Asparagus Recipes

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BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN



Bow Tie Pasta With Asparagus, Sun-Dried Tomatoes, and Boursin image

Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever.

Provided by cookiedog

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

1/3 cup pine nuts
kosher salt
8 ounces bow tie pasta
14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
4 large garlic cloves, mince
1/3 cup sun-dried tomato packed in oil, drained
1/4 cup grated parmesan cheese, preferably parmigiano reggiano
2 ounces boursin cheese, garlic and fine herbs
1 tablespoon chopped fresh dill or 3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper, plus more as needed
fresh flat leaf parsley, for garnishing (optional)

Steps:

  • Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
  • Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
  • Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
  • Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

Nutrition Facts : Calories 775.5, Fat 33.6, SaturatedFat 6, Cholesterol 106.8, Sodium 280.5, Carbohydrate 95.7, Fiber 7.9, Sugar 4.5, Protein 27.9

BOW TIES WITH SAUSAGE & ASPARAGUS



Bow Ties with Sausage & Asparagus image

We love asparagus, so I look for ways to go green. This pasta dish comes together fast on hectic nights and makes wonderful leftovers. -Carol Suto, Liverpool, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

3 cups uncooked whole wheat bow tie pasta (about 8 ounces)
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

Nutrition Facts : Calories 247 calories, Fat 7g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 441mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP



Bow Ties With Roasted Tomatoes, Asparagus, and Shrimp image

Working on a description. This is a recipe Lynn gave me. She cooked it for me one night and it was wonderful.

Provided by Paul in Owens Cross

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 plum tomatoes, quartered lengthwise
1 small head of garlic
1 1/2 lbs thin asparagus
2 lbs large shrimp (de-veined and peeled)
3/4 cup bow tie pasta
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
4 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
  • Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
  • Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
  • Scatter the asparagus and shrimp over tomatoes.
  • Roast for 10 min or until cooked.
  • Remove garlic from pan, unwrap and let cool for 5 minutes.
  • Cover pan to keep warm.
  • Cook pasta about 8 minutes.
  • Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
  • Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
  • Transfer to roasting pan, toss gently to combine.

Nutrition Facts : Calories 208.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 195, Sodium 882, Carbohydrate 16.2, Fiber 4.2, Sugar 4.9, Protein 25.5

BEEF WITH BOW TIE PASTA



Beef with Bow Tie Pasta image

Meaty sirloin teams up with asparagus, sun-dried tomatoes and fresh basil in this tasty pasta supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 10

2 cups uncooked bow-tie (farfalle) pasta (4 oz)
1 1/2 lb boneless beef sirloin steak, about 3/4 inch thick
1 lb asparagus, cut into 2-inch pieces (about 3 cups)
2 medium onions, sliced (about 1 cup)
1 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 cup Muir Glen™ organic tomato puree (from 28-oz can)
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices; set aside.
  • Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove vegetables from skillet.
  • Add beef to skillet. Cook about 2 minutes, stirring frequently, until beef is brown.
  • Stir in asparagus mixture, remaining 1/2 cup broth, the pasta and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until hot. Sprinkle with cheese.

Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 65 mg, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g

CREAMY ASPARAGUS-CHICKEN BOW-TIES



Creamy Asparagus-Chicken Bow-Ties image

Chive-and-onion cream cheese spread is the base for a tasty white sauce that coats pasta, chicken, mushrooms and asparagus.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
8 oz fresh asparagus, cut into 1-inch pieces, or 1 box (9 oz) frozen asparagus cuts
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 container (8 oz) chive-and-onion cream cheese spread
1/4 cup grated Parmesan cheese
1/3 cup milk
1/2 lb deli rotisserie chicken (from 2- to 2 1/2-lb chicken), cut into bite-size strips (2 cups)
Additional grated Parmesan cheese, if desired

Steps:

  • Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
  • In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
  • Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.

Nutrition Facts : Calories 580, Carbohydrate 52 g, Cholesterol 120 mg, Fat 2, Fiber 5 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1/2 g

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

BOW-TIES WITH CHICKEN AND ASPARAGUS



Bow-Ties with Chicken and Asparagus image

Looking for a delicious skillet dinner? Then check out this asparagus, chicken and bow-tie pasta ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh asparagus spears
1 tablespoon canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
Salt, if desired
1/4 cup finely shredded Parmesan cheese (1 oz)

Steps:

  • Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
  • In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

Nutrition Facts : Calories 320, Carbohydrate 37 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

ASPARAGUS WITH BOW TIES



Asparagus With Bow Ties image

Make and share this Asparagus With Bow Ties recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs thin asparagus, trimmed and cut into 2-inch pieces
3 tablespoons olive oil
salt, pepper
8 ounces cream cheese
1 cup grated parmesan cheese, divided
1 lb bow tie pasta or 1 lb farfalle pasta
1/2 cup toasted pine nuts
3 tablespoons chopped fresh chives

Steps:

  • in a large pot boil pasta according to package directions.
  • drain reserving 1 c of water.
  • return pasta to pot heat oven to 450.
  • place asparagus on a baking pan.
  • drizzle with olive oil, season with salt and pepper and roast 10 minutes.
  • add cream cheese and asparagus to the pasta over medium low heat.
  • stir in 2/3 c parmesan cheese.
  • stir until creamy, add some cooking liquid if pasta is too dry put pasta in a large bowl, garnish with pine nuts, chives and 1/3 parmesan cheese.

BOW TIE PASTA WITH SAUSAGE AND ASPARAGUS



Bow Tie Pasta With Sausage and Asparagus image

I'm typically not a lover of asparagus mixed with pasta but in this dish, IT ROCKS! My family appreciates a drier pasta so if yours likes things a bit saucier you may want to double the EVOO/butter to get it to your consistency. I usually love broccoli mixed in a pasta like this but the asparagus is by far the better choice!

Provided by RedVinoGirl

Categories     One Dish Meal

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 lb turkey sausage (hot or mild, cut in 1 inch slices)
1/8 cup extra virgin olive oil
1/2 tablespoon butter
3 garlic cloves, chopped
2 -3 dashes crushed red pepper flakes
1 lb asparagus, cut into 1 inch pieces (fresh or frozen)
1 red bell pepper, chopped
1/4 teaspoon black pepper
salt
1/4 cup parmesan cheese, finely grated
1 lb farfalle pasta, cooked according to directions on package

Steps:

  • Heat pan with olive oil and butter. Once butter melts, add garlic and cook until fragrant. Add sausage, and cayenne pepper. Cook 2 minutes.
  • Add bell pepper, asparagus and black pepper, and cook for 8-10 minutes or until asparagus is tender, but crispy.
  • Sprinkle cheese over sausage mixture and mix well.
  • Pour over hot farfalle pasta. Toss to coat. Add salt if needed.

CREAMY BOW TIE PASTA



Creamy Bow Tie Pasta image

Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 cup uncooked bow tie pasta
1-1/2 teaspoons butter
2-1/4 teaspoons olive oil
1-1/2 teaspoons all-purpose flour
1/2 teaspoon minced garlic
Dash salt
Dash dried basil
Dash crushed red pepper flakes
3 tablespoons 2% milk
2 tablespoons chicken broth
1 tablespoon water
2 tablespoons shredded Parmesan cheese
1 tablespoon sour cream

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

Nutrition Facts : Calories 196 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 252mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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