Best 5 Bow Tie Pasta With Broccoli And Broccoli Sauce Recipes

BROCCOLI AND BOW TIES

Steps:

• 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.
• Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
• To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

BOW-TIE PASTA WITH BROCCOLI AND POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
• Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
• Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

BROCCOLI AND BOW TIE PASTA

Steps:

• 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.
• Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pine nuts and cheese, if using, and serve.
• To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

BOW TIE PASTA WITH BROCCOLI AND BROCCOLI SAUCE

Steps:

• Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
• Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
• Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
• In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
• Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.