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
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
BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES
This is a delicious summertime recipe. You can make the salad up to about 1 hour before you serve it. If the salad looks a little dry, add a little olive oil before serving.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
- Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
- This will make about 1 1/2 cups pesto.
- For the pasta, bring a large pot of salted water to boil.
- Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.
- Drain the pasta and run it under cold water just until it stops steaming.
- Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl.
- Stir in the pesto until the pasta is coated.
- Toss in the cherry tomatoes and the crumbled feta.
- Taste the salad and season it as you like with salt and pepper.
- You can make the salad up to about 1 hour before you serve it.
- If the salad looks a little dry, add some olive oil prior to serving.
Nutrition Facts : Calories 1078.2, Fat 68.8, SaturatedFat 15.6, Cholesterol 140.1, Sodium 637.5, Carbohydrate 89.1, Fiber 5.5, Sugar 5.7, Protein 29.4
BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
- Pesto:
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
- Yield: about 1 1/2 cups
PESTO PASTA RECIPE BY TASTY
Here's what you need: bow tie pasta, pesto, fresh mozzarella cheese, cherry tomato
Provided by Hannah Williams
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl.
- Serve with a hard-boiled egg and sliced bell pepper.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 88 grams, Fat 16 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams
BASIL PESTO BOW TIE PASTA
Make and share this Basil Pesto Bow Tie Pasta recipe from Food.com.
Provided by Leta8076
Categories Very Low Carbs
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Don't forget to salt the water.
- Drain well.
- While pasta is cooking, place olive oil and garlic in a small fry pan.
- Bring to moderate heat, stirring garlic frequently to prevent browning.
- Add pinenuts and saute stirring frequently until nuts are firm but tender.
- Toss cooked pasta with pinenut/garlic mixture.
- Gently stir in basil pesto until pasta is lightly coated.
- Add tomatoes, grated parmesan and feta cheese.
- Toss lightly and serve warm or at room temperature.
- There are no measurements for these ingredients because it is all a matter of individual taste.
Nutrition Facts :
TOMATO-FETA BOW TIES
"This is an easy variation on a spaghetti recipe," writes Ryan Wilcox of Rochester, Minnesota. "It can be used as a side dish, or as an entree when combined with cooked chicken or shrimp."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the oregano, garlic, salt and pepper flakes in oil for 1 minute. Add wine or broth; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes., Stir in the tomatoes and cheese. Cover and simmer for 10 minutes. Drain pasta; toss with tomato mixture. Sprinkle with sunflower kernels and parsley.
Nutrition Facts : Fat 7 g fat (2 g saturated fat), Cholesterol 8 mg cholesterol, Sodium 375 mg sodium, Carbohydrate 12 g carbohydrate, Fiber 2 g fiber, Protein 5 g protein.
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BOW TIES WITH PESTO, FETA, AND CHERRY TOMATOES
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- To make the pesto: Place all ingredients with a half cup of the oil in a blender and blend. Gradually add the remaining quarter cup of oil until pesto is thick and smooth.
- To make the pasta: Heat a large pot of salted water to a boil. Stir in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about an hour before you serve it. Check out the salt and pepper just before you serve the salad. If it’s looking a little dry, add some olive oil and stir it around.
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