FARFALLE (BOW TIES) WITH GORGONZOLA SAUCE
From a Toronto Restaurant I frequented in the 80's. It looks lovely with green Farfalle but works well with plain as well.
Provided by Lesley Snow
Categories Pasta
Time 30m
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of water to a boil. Heavily salt the boiling water - add the pasta and cook until al dente (see package directions for time)
- 2. While waiting for the water to boil and the pasta to cook melt butter in a large frying pan and saute the shallots until soft - about 3 - 4 minutes
- 3. Reduce the heat for the frying pan to low and add stock, cheese, cream and lemon zest. Season to taste with S&P and stir until the mix is smooth and melted - about 4 mins
- 4. Drain the pasta reserving some of the liquid. Add the pasta, sage and parsley to the pan with the sauce and toss until it is well coated. If the sauce seems too thick you can add a splash of pasta water or chicken stock. Serve immediately
SUN-DRIED TOMATO AND BOW TIE PASTA
Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.
Provided by JFOCHTMAN
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g
CHEESY BOW TIES WITH BROCCOLI AND MOZZARELLA SKEWERS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot).
- Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes.
- Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute.
- Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli.
FOUR-CHEESE BAKED BOW TIES
Categories Pasta Tomato Appetizer Bake Blue Cheese Mozzarella Winter Parsley Fontina Gourmet
Yield Serves 6 as an entrée
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.
- In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
- In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.
- In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
- Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.
GORGONZOLA BOW TIES
Make and share this Gorgonzola Bow Ties recipe from Food.com.
Provided by KPD123
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta per package directions, and drain.
- In a small bowl, combine bread crumbs, 2 tablespoons green onions, and butter.
- Cook remaining green onions, milk, cream cheese and gorgonzola in a large skillet over medium-high heat, stirring until cheese melts. About 3 minutes. Remove from heat.
- Add salt, pepper, and cooked pasta to skillet and toss to combine. Sprinkle pasta with bread crumb mixture.
Nutrition Facts : Calories 443.9, Fat 20.9, SaturatedFat 12.2, Cholesterol 101.7, Sodium 607.4, Carbohydrate 48.8, Fiber 2.5, Sugar 1.8, Protein 15.5
BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS
This dish is high on flavor and low in preparation time. Serve with garlic bread and a salad.
Provided by Anita Hoffman
Categories Pasta
Time 25m
Number Of Ingredients 7
Steps:
- 1. Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
- 2. Add peas, pasta and seasonings; cook, stirring frequently, until heated through.
- 3. Sprinkle with nuts before serving.
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