Bowtie Pasta Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
• Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
• When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
• Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
• Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

Steps:

• In a small bowl, stir together the lime zest, chili powder, garlic powder, and salt until evenly combined.
• In a medium bowl, toss the warm pasta with the avocado oil, lime juice, and half of the spice mixture. Stir well until evenly coated.
• Preheat the air fryer to 390˚F (200°F) for 5 minutes.
• Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
• Serve the pasta chips with guacamole for dipping.
• Enjoy!

Steps:

• Boil bowtie pasta in salted water for 7 to 8 minutes (about half of the recommended cooking time).
• Drain and cool the pasta.
• Mix eggs and milk together.
• Dip each piece of pasta into milk and eggs, then roll in the bread crumbs.
• Fry pasta in the oil until deep golden brown.

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.

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Toss tomatoes, cucumber,black olives, olive oil, garlic, basil and salt and pepper.
• In large bowl, gently toss the pasta with the tomato mixture and Mozzarella cheese.
• Chill for 2-3 hours so flavors can blend.

Steps:

• Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside.
• Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt.
• Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes.