HEALTHY BOW TIE PASTA RECIPES RECIPES

Name: Broccoli and Bow Ties
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 to 8 servings
Ingredients: Kosher salt; 8 cups broccoli florets (4 heads); 1/2 pound farfalle (bow tie) pasta; 2 tablespoons unsalted butter; 2 tablespoons good olive oil; 1 teaspoon minced garlic; 1 lemon, zested; 1/2 teaspoon freshly ground black pepper; 1 tablespoon freshly squeezed lemon juice; 1/4 cup toasted pignoli (pine) nuts; Freshly grated Parmesan, optional

BROCCOLI AND BOW TIES RECIPE | INA GARTEN - FOOD NETWORK

Broccoli and Bow Ties Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

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.

BROCCOLI AND BOW TIES RECIPE | INA GARTEN - FOOD NETWORK

Broccoli and Bow Ties Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

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.

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