PANTRY PASTA
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
- Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.
CREAMY MUSHROOM BOW TIES
"This pasta dish has become one of our favorites," reports Dodi Walker of Peachtree City, Georgia. "It is so easy! But it tastes like it took much longer in the kitchen than it does. Some of our friends don't eat red meat, so I sometimes serve this as a meatless main dish. It's wonderful with a salad and a loaf of French bread."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in butter until tender. Add spreadable cheese and broth; cook and stir until blended. Drain pasta; add to skillet and toss to coat.
Nutrition Facts : Calories 296 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 304mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
ARTICHOKE & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS
Make and share this Bow Tie Pasta With Artichokes and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to the package directions; cook until al dente.
- Spray a large skillet with cooking oil spray and heat skillet over high heat.
- Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
- Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
- Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
- Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
- Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
- Drain pasta when it is done.
- Add pasta and sauce to a serving bowl; mix well.
- Sprinkle with parmesan cheese, wheat germ, and parsley.
- Serve right away.
BOW TIE PASTA AND ARTICHOKE SAUCE
Steps:
- In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour.
- Preheat grill to high.
- Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly.
- Sauce:
- In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside.
- In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat.
- In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration.
- Serve immediately.
- In an airtight container, mix all spices thoroughly.
AWESOME BOW TIE PASTA
A delicious pasta salad for salad or side dish that's not heavy, but delightful! Substitute halved grape tomatoes for the diced tomato for variety. This is great for if you need a fast pasta dish, but refrigerate 1 to 2 hours for more blended flavors. Optional: Add sliced black olives.
Provided by Kim Samuels
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 6
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 and place in ice water until cool.
- Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 46 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 243.9 mg, Sugar 6.2 g
TOMATO-MUSHROOM BOW TIE PASTA
"With fresh mushrooms, plum tomatoes and herbs to spice up its flavor, this dish tastes like summertime to me," says Jacqueline Graves of Lawrenceville, Georgia. Chock-full of garden goodness, the chunky sauce cooks up quickly, too.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, saute the mushrooms, onions and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook, uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper; cook 2-3 minutes longer. Drain pasta; top with tomato mixture and Parmesan cheese.
Nutrition Facts : Calories 358 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 469mg sodium, Carbohydrate 56g carbohydrate (0 sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges
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