Best Bow Ties With Spring Vegetables Recipes

PARMESAN VEGETABLES OVER BOW TIES

Parmesan Vegetables Over Bow Ties image

This one-dish pasta dinner brings together veggies and Parmesan cheese in a quick meal that's ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 package (16-ounce size) farfalle (bow tie) pasta
1 tablespoon vegetable oil
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 medium zucchini or yellow summer squash, sliced (2 cups)
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/3 cup plus 2 tablespoons finely shredded Parmesan cheese

Steps:

Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 12-inch skillet over high heat. Add onion and garlic; stir-fry 1 minute. Add zucchini; stir-fry 1 minute.
Stir in tomatoes and basil. Heat to boiling; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in 1/3 cup of the cheese; cook and stir until hot. Serve immediately over pasta. Sprinkle with remaining 2 tablespoons cheese.

Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg

BOW TIES WITH SPRING VEGETABLES & ROASTED GARLIC

Bow Ties With Spring Vegetables & Roasted Garlic image

This is real comfort food and a bit healthy!! A Wolfgang Puck recipe and it is a complete meal or side dish to fee more people. This is about three or four different recipes if done "The Chef Way" or my version. Wine Pairing: Look for the freshness of a Sauvignon Blanc from Sancere or New Zealand to accompany this pasta. Goldwater's Dog Point or Villa Maria are both excellent and affordable wines that are perfect accompaniments. :)

Provided by Manami

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons oven dried tomatoes flavored oil
1 tablespoon roasted garlic (you can buy already roasted)
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons sun-dried tomatoes
2 cups chicken stock or 2 cups organic low sodium chicken broth
2 teaspoons chopped fresh oregano
2 teaspoons thyme leaves
4 tablespoons chopped fresh Italian parsley
1/2 teaspoon kosher salt
fresh ground white pepper
2 ounces French haricots vert or 2 ounces green beans, trimmed
1 carrot, trimmed and cut into thin slices
12 asparagus, cut into 2-inch slices
1 cup broccoli floret
1/2 cup fresh peas
12 ounces bow tie pasta
1/2 cup freshly grated parmesan cheese, & some for serving

Steps:

Bring a large stockpot of water to a boil.
In a large skillet or saute pan, heat the flavored oil.
Add the roasted garlic, butter, tomatoes, and stock.
Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.
Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute.
Refresh in cold water, drain well, and set aside.
When the sauce has been reduced, add the vegetables and stir to heat through.
Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package.
Drain the pasta and stir it into the sauce, coating well.
Remove the skillet from the heat and stir in the grated cheese.
To serve, divide the pasta and vegetables among 4 large warm plates or bowls.
Sprinkle each serving with some of the remaining chopped parsley and serve immediately.
Additional Parmesan cheese can be grated onto the dish after serving.