Best 3 Bow Tie Pasta And Artichoke Sauce Recipes
Feast your taste buds on a culinary journey with our bow-tie pasta and artichoke sauce, a delightful combination of flavors and textures that will tantalize your palate. This delectable dish features tender bow-tie pasta coated in a creamy and flavorful artichoke sauce, complemented by a medley of sun-dried tomatoes, spinach, and Parmesan cheese. Indulge in the rich and savory flavors of the artichoke sauce, perfectly balanced by the sweetness of the sun-dried tomatoes and the earthy notes of the spinach. Each bite is a symphony of textures, from the soft and chewy pasta to the tender artichoke hearts and the nutty Parmesan cheese. This recipe is a celebration of Italian cuisine, offering a taste of authentic Italian flavors with a modern twist. Whether you're a seasoned chef or a home cook looking to impress your guests, this bow-tie pasta with artichoke sauce is sure to be a hit.
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BOW TIES WITH ARTICHOKE PESTO
Steps:
- In large pot of boiling, salted water, cook bow ties per package directions.
- In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
- Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.
BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS
Make and share this Bow Tie Pasta With Artichokes and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to the package directions; cook until al dente.
- Spray a large skillet with cooking oil spray and heat skillet over high heat.
- Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
- Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
- Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
- Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
- Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
- Drain pasta when it is done.
- Add pasta and sauce to a serving bowl; mix well.
- Sprinkle with parmesan cheese, wheat germ, and parsley.
- Serve right away.
ARTICHOKE & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
Tips:
- Use high-quality ingredients for the best flavor. Fresh artichokes are ideal, but canned or frozen artichokes can also be used.
- If using canned artichokes, rinse them well and drain them thoroughly before using.
- To make the artichoke sauce, sauté the artichokes in olive oil until they are browned. Then, add garlic, white wine, and lemon juice and simmer until the artichokes are tender.
- Add cream or milk to the sauce for a richer flavor.
- Season the sauce with salt, pepper, and red pepper flakes to taste.
- Serve the sauce over bow tie pasta, spaghetti, or linguine.
- Garnish the dish with grated Parmesan cheese and chopped parsley.
Conclusion:
Bow tie pasta with artichoke sauce is a delicious and versatile dish that can be served as a main course or side dish. It is easy to make and can be tailored to your own taste preferences. Whether you use fresh, canned, or frozen artichokes, this dish is sure to please everyone at the table.
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