Creamy Vegetable Bow Tie Toss Recipes

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:

• Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
• Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
• Add dressing and cheese just before serving; toss to coat.

Steps:

• Heat oven to 450 degrees F.
• Mix first 8 ingredients together.
• Place on roasting pan with sides. Roast about 30 minutes until veggies begin to brown. Toss 2-3 times while roasting.
• When done place in a casserole dish along with the swiss chard, pasta, and cheese. Toss together gently.
• Add your favorite red sauce and combine.
• Spread out evenly in casserole dish.
• Bake 20 minutes.

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min. or until chicken is no longer pink, stirring occasionally. Stir in vegetables; cook 3 min. or until chicken is done and vegetables are heated through, stirring occasionally. Add broth and reduced-fat cream cheese; cook 2 min. or until cream cheese is melted and sauce is well blended.
• Drain pasta. Add to sauce; stir to evenly coat. Sprinkle with Parmesan.

Steps:

• Cook bow tie pasta until ala dente,drain.
• In same pot cook broccoli, shelled edamame, celery in 1/2 cup water. Cover and simmer 10 minutes. Drain.
• In small bowl, mix butter or margarine with curry powder. Whisk well; set aside.
• Pour pasta into round large baking dish.
• Toss with butter or margarine mixture. When you do that the dish is also greased.
• Add cooked vegetables and mix well.
• Sprinkle with pepper and salt.
• Mix dressing in bowl with whisk.
• Add dressing and mix with pasta vegetable mixture.
• Note: Use Ranch dressing and add to mixture if you wish. DO NOT USE BOTH.
• Add optional drained chunk tuna or lump crab meat if desired.
• Add cheese over the top.
• If you want to serve hot, cook covered 375°F for 30 minutes.
• To serve cool, cover for at least 2 hours in refrigerator.
• Note: I take 1 cup cook broccoli florets and put them on a cutting board and chop fine and then add in to the pasta. It makes the color of the dish and the dressing really beautiful and appetizing.
• This is a meal with hot crusty garlic bread or buns.

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, heat oil in 12-inch skillet over high heat. Add onion and garlic; stir-fry 1 minute. Add zucchini; stir-fry 1 minute.
• Stir in tomatoes and basil. Heat to boiling; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in 1/3 cup of the cheese; cook and stir until hot. Serve immediately over pasta. Sprinkle with remaining 2 tablespoons cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

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:

• 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 skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.