oiling, stir in the bow-tie pasta and return to a boil
oiling water and cook the bow ties until they are al dente
Have the pasta cooked and drained.
Heat oil in skillet, add garlic and tomatoes, saute for 3 minutes.
Add broth, boil 1 minute.
Add scallops, boil 1 minute.
Add parsley and parmesan, heat through.
Stir in bow ties.
Cook bow ties according to package directions and drain.
While pasta is cooking, stir together the evaporated milk and flour, then add basil and garlic.
Cook and stir for 1 minute, then add peas, prosciutto and Parmesan cheese.
Stir until cheese is melted, but do not boil.
Pour over cooked pasta and toss gently to coat.
Sprinkle with additional Parmesan, if desired.
Adjust salt and pepper seasonings to taste and garnish with additional fresh basil.
Cook bow ties (or other shapes) according to package directions.
Saute onion in 1 tablespoon margarine until clear. Slice cabbage very thinly and add to onion.
Continue cooking on medium heat until cabbage wilts.
Add the cooked and drained pasta along with 1 to 2 tablespoons butter in small slices.
Continue cooking and stirring until heated through.
Top with grated Parmesan.
Parcook sausage in microwave for 2 to 3 minutes.
Deskin and slice thin; set aside.
Cook bow ties; reserve 1 cup liquid before draining.
Cook onion in olive oil until clear.
Add sausage; cook thoroughly.
Add 1 tablespoon seasoning and peppers.
Add bow ties, liquid and seasoning.
Toss until blended.
Serve topped with Parmesan cheese.
Vodka Sauce:
Heat butter and oil in saucepan.
Add onions, garlic and Prosciutto; saute for 5 minutes.
Add crushed tomatoes and saute for 10 minutes.
Add Vodka and bring to a light boil; lower heat and cover for about 10 minutes.
Add heavy cream; cook for about 30 to 35 minutes more, then remove from gas.
Pour over bed of bow ties and sprinkle with grated cheese.
ups pesto.
For the pasta, bring a large pot of
Cook macaroni and drain.
Mix together mayonnaise, milk, lemon juice, sugar, salt and pepper.
Stir in bow ties, orange sections, apple and celery.
Cover; refrigerate 1 to 2 hours.
Cook bow ties in salted water until al
In a large pot of boiling salted water, cook pasta until al dente. Drain.
Meanwhile, in a large skillet, combine cream and wine. Bring to a boil, add peas, and return to a boil.
Reduce heat to medium and cook uncovered until sauce is slightly reduce and peas are tender, 2-3 minutes.
Add scallions and dill to sauce and whisk in mustard. Add salmon and cook until fish is opaque, about 1 minute.
Season with salt and pepper.
Spoon sauce over bow ties and serve.
Lightly brown veggies in butter.
Add Italian dressing and simmer.
Prepare bow ties.
Serve veggies over bow ties.
Top with Parmesan cheese.
Serves 4.
Preparation time:
15 to 20 minutes.
Cook the broccoli for 3 minutes in a large pot of boiling salted water.
Remove the broccoli from the water with a slotted spoon or sieve.
Place in a large bowl and set aside.
In the same water, cook the bow tie pasta according to the package directions, about 12 minutes.
Drain well and add to the broccoli.
Combine tomatoes, scallions, garlic, parsley, basil, garlic powder and olive oil in a mixing bowl.
Cover and refrigerate 1/2 to 1 hour.
Toss in cooked bow ties.
Serve cold.
br>Meanwhile, cook the bow tie pasta in a large pot of
Cook pasta until done.
Cook vegetables until tender.
Drain pasta and vegetables.
Combine pasta and vegetables with dressing; chill and serve.
In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter Spread over medium-high heat and cook tomatoes and garlic, stirring occasionally, 3 minutes or until tomatoes are tender.
Add cream and bring just to a boil.
Stir in hot bow ties, cheese, basil and, if desired, salt and ground black pepper to taste; heat through.
Serve, if desired, with additional grated Parmesan cheese.
Heat olive oil over medium heat.
Add broccoli, tomatoes, black olives and garlic.
Saute for 4 to 5 minutes.
Cook bow tie pasta.
Combine with sauce and add Romano cheese.
Heat olive oil in heavy skillet.
Saute zucchini in batches, removing with a slotted spoon as each batch browns.
When all of zucchini are browned, add onion to pan and cook in medium heat until onion is soft and transparent.
Don't brown it!
Add minced garlic and cook for about 1 to 2 more minutes.
Add cream.
Turn burner up to high and boil for about 1 minute or just until a little of the cream has boiled away.
Add cheese and cooked bow ties.
Pass extra grated cheese.
ater to a boil. Cook bow-tie pasta at a boil, stirring