Creamy Bow Tie Pasta With Spring Vegetables And Ham Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch nonstick skillet, mix cream cheese and half-and-half. Cook over medium heat 2 to 3 minutes, stirring constantly, until melted and smooth.
• Stir in carrots. Cook 4 minutes, stirring occasionally. Stir in asparagus. Cover; cook 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in pasta, ham and marjoram. Cook, stirring occasionally, just until thoroughly heated.

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:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. , In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
• Pour into a 2 quart baking dish. Sprinkle with Parmesan.
• Bake 20 to 25 minutes, until bubbly and golden.