Bow Tie Garden Pasta Recipe
Bow Tie Garden Pasta Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Just-picked veggies, pleasing bow tie pasta and flavorful seasonings mix together to make a delicious dish. To top it off, Miriam Hershberger of Holmesville, Ohio says it's easy and fun to fix. "Our daughter likes to make the pasta on a regular basis," remarks Miriam.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup Italian salad dressing
  • 2 tablespoons olive oil
  • 1 cup packed fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped walnuts
  • 1 tablespoon minced garlic
  • 2 cups quartered fresh mushrooms
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 medium onion, julienned
  • 1 small green pepper, julienned
  • 1 small zucchini, sliced
  • 1 yellow summer squash, sliced
  • 3 carrots, julienned
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 4 cups cooked multicolor cheese-filled tortellini
  • 2 cups cooked bow tie pasta

Directions

In a blender, combine the first six ingredients; process on high until smooth. In a large skillet, saute the vegetables in 1/2 cup salad dressing mixture for 3 to 3-1/2 minutes or until crisp-tender. Add pasta. Drizzle with remaining dressing; toss to coat. Serve warm or cold. Yield: 14 servings.
Editor's Note: This recipe may easily be doubled.
Originally published as Bow Tie Garden Pasta in Country Woman May/June 1997, p12

  • 1 cup Italian salad dressing
  • 2 tablespoons olive oil
  • 1 cup packed fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped walnuts
  • 1 tablespoon minced garlic
  • 2 cups quartered fresh mushrooms
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 medium onion, julienned
  • 1 small green pepper, julienned
  • 1 small zucchini, sliced
  • 1 yellow summer squash, sliced
  • 3 carrots, julienned
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 4 cups cooked multicolor cheese-filled tortellini
  • 2 cups cooked bow tie pasta
  1. In a blender, combine the first six ingredients; process on high until smooth. In a large skillet, saute the vegetables in 1/2 cup salad dressing mixture for 3 to 3-1/2 minutes or until crisp-tender. Add pasta. Drizzle with remaining dressing; toss to coat. Serve warm or cold. Yield: 14 servings.
Editor's Note: This recipe may easily be doubled.
Originally published as Bow Tie Garden Pasta in Country Woman May/June 1997, p12

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