Time 25m Yield 2 servings. Number Of Ingredients 13 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.
Time 15m Yield 8 Number Of Ingredients 6 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 and place in ice water until cool. Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
Number Of Ingredients 13 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 for 2 minutes or until slightly thickened. Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce. Yield: 2 servings. 3/4 cup equals 196 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 252 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.
Time 18m Number Of Ingredients 11 Steps:
Turn Instant Pot (IP) to the “Saute” mode and allow it to heat until it reads “HOT”! Add butter or olive oil to IP and allow to melt, then toss in chopped mushrooms and saute until soft, a few minutes. Turn off IP. Pour in broth (or water), scraping the bottom of the pan to release any bits, this is called deglazing the pan. Add garlic, pepper, onion powder, heavy cream and Prosecco, give it all a quick stir. Pour in bow tie pasta, pressing down lightly with wooden spoon until evenly distributed and most of it is under liquid. Close IP lid, lock and secure (close vent) and set to Manual/Pressure Cook for 4 minutes. It takes about 5 minutes to come to pressure, allow for a 4-5 minute natural release (longer if at altitude), then release the rest of the steam, carefully. Stir in sundried tomatoes and Parmesan cheese, the sauce will thicken as it cools. If desired, sprinkle with some chopped Italian parsley or fresh basil. I do not recommend freezing a cream based recipe like this, but this does store well in the fridge up to 7 days. See below for reheating instructions. This recipe may be doubled, if making in the instant pot, if too watery when you release the pressure, simply turn IP to simmer and stir until desired thickness.
Number Of Ingredients 21 Steps:
Select your favorite recipe. Organize all the required ingredients. Prep a bow-tie pasta recipe in 30 minutes or less!
Time 15m Number Of Ingredients 11 Steps:
Combine cream, broth, and cornstarch in a bowl. Set aside. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm). Reserve ½ cup pasta water and drain pasta well. Do not rinse. While pasta is cooking, melt butter in a large saucepan over medium-high heat. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute. Stir the broth mixture and add to the saucepan with sundried tomatoes. Simmer for 3 minutes or until slightly thickened. Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through, adding more pasta water if needed. Season with additional salt and pepper to taste. Garnish with fresh basil and parmesan if desired.
Time 30m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook the pasta according to package directions, omitting salt and fat. Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently. Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates. Remove from heat, cool 5 minutes. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm. Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese. Garnish with basil if desired.
Time 25m Yield 6 1 1/2 cup, 6 serving(s) Number Of Ingredients 8 Steps:
-Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minute Turn chicken over; continue cooking 4 to 5 minutes or until chicken is cooked through. -Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to 6 serving bowls. -Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with parmesan cheese.
