Best Bow Ties With Spring Vegetables Recipes

BOW TIES WITH VEGGIES

Bow Ties with Veggies image

I cooked some bow tie pasta (farfalle) and tossed with some sauteed vegetables. Simple and delicious. Makes for a great side dish with chicken or meat loaf.

Provided by Susan

Categories Fruits and Vegetables Vegetables Squash

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 46.3 g, Fat 4.8 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 209.7 mg, Sugar 4.5 g

HARVEST BOW TIES

Harvest Bow Ties image

Spaghetti squash and bow ties make this meatless dish hearty and filling. Add a can of black beans if you'd like more protein, and switch up the tomatoes for variety. Try using Italian diced tomatoes or diced tomatoes with mild green chiles. -Anne Lynch, Beacon, New York

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 small spaghetti squash (about 1-1/2 pounds)
12 ounces uncooked bow tie pasta (about 4-1/2 cups)
2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 cup chopped sweet onion
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
6 ounces fresh baby spinach (about 8 cups)
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons sour cream

Steps:

Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 9-11 minutes. Cool slightly. Meanwhile, in a 6-qt. Dutch oven or stockpot, cook pasta according to package directions. Drain; return to pot., In a large skillet, heat oil over medium-high heat; saute mushrooms and onion until tender. Add garlic; cook and stir 1 minute. Separate strands of squash with a fork; add to skillet. Stir in tomatoes, spinach, salt and pepper; cook until spinach is wilted, stirring occasionally. Stir in butter and sour cream until blended., Add to pasta. Heat through, tossing to coat.

Nutrition Facts : Calories 279 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 364mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.

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.