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 or vegetable 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 broccoli florets
  • 1 cup cauliflowerets
  • 1 medium onion, julienned
  • 1 small green pepper, julienned
  • 1 small zucchini, sliced
  • 1 small yellow 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 or food processor, combine the first six ingredients; process until smooth. Pour 1/2 cup into a large skillet; saute all of the vegetables until crisp-tender, about 3-5 minutes. Add pasta and remaining dressing; heat through. 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 or vegetable 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 broccoli florets
  • 1 cup cauliflowerets
  • 1 medium onion, julienned
  • 1 small green pepper, julienned
  • 1 small zucchini, sliced
  • 1 small yellow 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 or food processor, combine the first six ingredients; process until smooth. Pour 1/2 cup into a large skillet; saute all of the vegetables until crisp-tender, about 3-5 minutes. Add pasta and remaining dressing; heat through. 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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