As a working mom with two small kids, my weeknights are a whirlwind of activity, often culminating in the universal parental plea: “What’s for dinner?” More often than not, my children arrive home from school and daycare with an immediate hunger that suggests they haven’t eaten in days, making the need for a delicious, easy, and, most importantly, *quick* weeknight meal an absolute necessity. The constant search for recipes that tick all these boxes is a familiar journey for many, and it’s a journey that recently led me to a true kitchen revelation: Joanna Gaines’ Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes.
This particular recipe, a standout from “Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines, had reviewers online boasting about its incredibly fast start-to-finish turnaround time. Naturally, my interest was piqued. Could this really be the answer to my weeknight dinner dilemma? Could it deliver on the promise of speed without sacrificing flavor? Well, let me tell you, and this is a spoiler alert: it absolutely delivered on all fronts.
The sheer speed at which this pasta came together was nothing short of miraculous. From the moment I started pulling out the ingredients to the delightful instant we sat down to eat, it was genuinely ready in under 20 minutes. For anyone who has ever wrestled with a toddler demanding sustenance while simultaneously trying to prevent a pot from boiling over, that timeframe is not just impressive; it’s a game-changer.
The beauty of Joanna Gaines’ Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes lies in its straightforward process and the clever use of many pantry-friendly, ready-to-go ingredients. The journey begins, as many great pasta dishes do, with bringing a large pot of generously salted water to a boil. While that’s happening, you get your farfalle pasta cooking until it’s perfectly al dente according to the package directions.
While the bow ties are dancing in the boiling water, your attention shifts to the heart of the dish: the luscious sauce. In a large skillet, you heat a couple of tablespoons of extra virgin olive oil over medium heat. Into this fragrant oil goes two garlic cloves, grated on a rasp grater, which you sauté for just about a minute until their aroma fills your kitchen. It’s a simple start, but it lays a crucial aromatic foundation for the entire dish, building anticipation for the creamy goodness to come.
Next, the magic truly begins as you stir in two cups of heavy cream and an 8-ounce block of cream cheese, cut into pieces. This is where, I must admit, I had a moment of skepticism. Cream cheese as a base for a pasta sauce? It felt unconventional, yet intriguing. You cook this mixture, stirring often, until the cream cheese is completely melted and beautifully incorporated, creating a smooth, rich base. The transformation from solid block to velvety liquid is genuinely satisfying to witness, a testament to the power of simple ingredients.
To elevate the flavor profile, you then add 1 1/2 cups of bagged shredded Parmesan cheese. The instruction here is to whisk constantly until it’s well blended, ensuring a perfectly smooth and integrated sauce without any lumps. This step boosts the flavor significantly, adding that beloved salty, umami kick that only good Parmesan can provide. The sauce, at this point, is a symphony of creamy, cheesy goodness, ready for its vibrant additions.
Italian Wedding Casserole
Equipment
- 1 Large Pot For cooking pasta and preparing the sauce
- 1 9×13 Casserole Dish For baking the casserole
- 1 Whisk For thickening the sauce
- 1 Mixing Bowl For preparing the breadcrumb topping
- 1 Chef’s Knife and Cutting Board For dicing vegetables
Ingredients
Main
- 1 pound bowtie pasta
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 cup diced celery
- 2 tablespoons chopped fresh oregano
- 3 cloves garlic minced
- 2 carrots diced
- 1 onion diced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper
- One 26-ounce bag frozen Italian meatballs
- 4 cups chopped kale
- 1/2 cup grated Parmesan or asiago
- 1 1/2 cups breadcrumbs
- 1/4 cup grated Parmesan
- 3 tablespoons salted butter melted
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
Instructions
- For the casserole: Preheat the oven to 375 degrees F.
- Cook the pasta in a large pot of boiling water until less than al dente; set aside.
- Put the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, kale, Parmesan and cooked pasta, then stir to combine. Transfer to 9-by-13-inch casserole dish.
- For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole.
- Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving.
Notes
With the creamy base established, it’s time to gently stir in the star supporting cast: one 12-ounce jar of marinated quartered artichoke hearts, drained and halved lengthwise, and one 8.5-ounce jar of oil-packed sun-dried tomatoes, drained and chopped. These ingredients are essential for adding layers of flavor and texture that truly make the dish shine. The sun-dried tomatoes provide gorgeous pops of sweet-tart brightness, while the artichokes contribute a delightful earthiness, elevating the simple cream sauce into something truly special.
Finally, you incorporate five ounces of baby kale or baby spinach, which is roughly five cups, adding a vibrant medley of colors and textures, not to mention a healthy dose of greens. You stir these in, allowing them to wilt slightly into the warm sauce. A crucial step is to season with kosher salt and freshly ground black pepper to taste. This careful adjustment ensures the flavors are perfectly balanced, making sure every ingredient sings in harmony without being overpowered.
Once your pasta is al dente and drained well, it’s time for the grand finale. You return the drained pasta to its pot and pour that exquisite cream sauce over it. Then, you gently toss everything to coat, taking care not to over-stir or break up the delicate bow tie pasta. The goal is to envelop every piece of farfalle in that luscious, cheesy coating, ensuring a flavor explosion with every bite. The entire process, from start to finish, is so fluid and efficient that you genuinely can have this flavor-packed pasta ready in just 20 minutes.
Artichoke Caprese Platter Recipe 5
Equipment
- 1 Large Serving Platter
- 1 Sharp Chef’s Knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Whisk or fork
Ingredients
Main
- 2 jars 7-1/ounces each marinated artichoke hearts
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 6 plum tomatoes sliced
- 1 pound fresh mozzarella cheese sliced
- 2 cups loosely packed fresh basil leaves
Instructions
- Thoroughly drain the marinated artichoke hearts and set them aside to ensure no excess liquid remains.
- If not already sliced, carefully slice the plum tomatoes and fresh mozzarella cheese into uniform pieces, approximately 1/4 inch thick, for consistent presentation and eating.
- In a small mixing bowl, whisk together the red wine vinegar and olive oil until they are well combined and emulsified.
- Season the dressing with a pinch of salt and freshly ground black pepper to taste, adjusting as desired for a balanced flavor.
- On a large serving platter, artfully arrange the sliced plum tomatoes, sliced fresh mozzarella, and the drained artichoke hearts.
- Tuck fresh basil leaves among the arranged ingredients. For a more aromatic release, consider tearing larger basil leaves by hand rather than cutting them.
- Evenly drizzle the prepared red wine vinegar and olive oil dressing over the entire platter, ensuring all components are lightly coated.
- Serve the Artichoke Caprese Platter immediately at room temperature for optimal flavor and enjoyment.
Notes
Gaines suggests topping individual servings with toasted walnuts and fresh chives, which you can do at the table for a flourish of texture and freshness. This allows for personalization, which is always a thoughtful touch. I, for one, found that the toasted walnuts offered a delightful crunch that contrasted beautifully with the creamy pasta, and the chives added a fresh, mild oniony bite that brightened the richness of the sauce.
Now for my honest review. Even with a discerning 7-year-old who, with the precision of a surgeon, pulled all the artichokes out of her serving (claiming they “give her a headache,” bless her heart), she still rated this dish a perfect 10 out of 10. That, my friends, is a ringing endorsement from the toughest critic in the house. Her approval alone speaks volumes about the dish’s universal appeal, even with minor modifications by tiny, picky hands.
The sauce is, without exaggeration, one of the creamiest, most velvety pasta sauces I have ever had the pleasure of tasting. It coats every single bow tie with a lush cheesiness that is simply divine. What’s truly remarkable is how it manages to be so incredibly rich and decadent while still allowing the vibrant flavors of the vegetables to shine through. The sun-dried tomatoes truly do add those “gorgeous pops of sweet-tart brightness,” and the artichokes contribute an undeniable “earthiness” that grounds the dish.
On the topping front, I took a slight detour. While I served it with extra chives for that fresh finish, I opted to skip the walnuts entirely. This wasn’t a flavor preference but a necessity, as my daughter has a severe allergy to nuts. However, the beauty of this dish is its adaptability. Had we wanted that added crunch, I could have easily swapped in toasted sliced almonds or hazelnuts, or even toasted breadcrumbs, demonstrating just how flexible Joanna’s creation truly is.
Buffalo Chicken Pasta Bake
Equipment
- 1 Large Pot For cooking pasta
- 1 Medium Saucepan For preparing the chicken and sauce
- 1 Baking Pan Suitable for a pasta bake
- 2 Mixing Bowls One for cheese, one for panko
- 1 Whisk or Spatula For stirring sauces and cheese
Ingredients
Main
- 8 ounces dry fettuccine pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 chicken breasts cubed
- 1 small onion diced
- 2 cloves garlic minced
- ¾ cup heavy cream
- ½ cup Buffalo wing sauce such as Frank’s RedHot®
- ½ cup shredded mozzarella cheese
- ½ cup shredded Gouda cheese
- 1 teaspoon potato starch
- 1 cup panko bread crumbs
- 3 tablespoons melted butter
- ¼ cup shredded Colby-Monterey Jack cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
- Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
- Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
- Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.
- Bake in the preheated oven until cheese is melted and browned, about 20 minutes.
Notes
Before trying this recipe, I had never used cream cheese as a primary base in a sauce, so my skepticism was certainly present. But what a revelation it was! I love how it masterfully helped to add that luxurious mouthfeel without the intensive effort required for a full béchamel sauce. It delivers all the richness and body with minimal fuss, making it a brilliant shortcut for a truly indulgent experience. It was incredibly rich, though, which led me to a personal tweak. I used half milk and half heavy cream to cut some of that intense richness, and even then, it remained quite indulgent. Next time, I’d even consider using milk entirely or perhaps cutting some of the cream with chicken stock, just to experiment with different levels of creamy decadence.
A major win, especially for any parent, was how well the greens were incorporated. The baby kale, or in our case, baby spinach (as kale wasn’t available at my store that day), became so tender and so seamlessly blended into the sauce that my kiddos “gobbled it up without a peep.” This is not an everyday occurrence in my household, so it felt like a genuine culinary victory. The subtle bitterness of the greens was completely tamed by the creamy sauce, making them palatable even for the most vegetable-averse diners.
Beyond its immediate deliciousness, the practicality of this dish extends to its leftovers. They warmed up beautifully the next day, which is always a huge plus for a busy household. And because it was such a satisfying and hearty meal, there was a lot left over. My daughter, the artichoke-extractor extraordinaire, even took it to school for lunch (after I meticulously pulled out every last artichoke, of course). This versatility for meal prepping is invaluable, turning one night’s dinner into another day’s easy lunch.
Looking ahead, if I were to make this again, I would definitely consider adding some sautéed or grilled chicken for extra protein. The context mentions “the chicken from this recipe would be great,” suggesting a simple grilled chicken breast could be the perfect complement. For a vegetarian option, some chickpeas or white beans would also integrate beautifully, adding substance without compromising the flavors. This shows the inherent flexibility of the recipe, allowing you to tailor it to your family’s dietary needs or preferences.
Grown Up Mac and Cheese
Equipment
- 1 Large Pot
- 1 Baking Sheet with Wire Rack
- 1 Whisk
- 1 Food Processor
- 2 Individual Gratin Dishes
Ingredients
Main
- 4 ounces thick-sliced bacon
- Vegetable oil
- Kosher salt
- 2 cups elbow macaroni or cavatappi
- 1 1/2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces Gruyere cheese grated
- 3 ounces extra-sharp Cheddar grated
- 2 ounces blue cheese such as Roquefort, crumbled
- 1/4 teaspoon freshly ground black pepper
- Pinch nutmeg
- 2 slices white sandwich bread crusts removed
- 2 tablespoons freshly chopped basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
- Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Notes
camel.3. When adding the cheeses to the b
camel, remove the pot from the heat to prevent the cheese from seizing or becoming oily. Stir until just melted and smooth.4. Achieve perfectly crisp bacon by baking it on a wire rack, allowing fat to drip away. Don’t rush this step, as crispy bacon adds crucial texture and flavor.5. The basil breadcrumbs add a fresh, aromatic finish. Pulse them to a coarse crumb for ideal texture, avoiding fine dust. These individual gratin dishes ensure proper browning and a beautiful presentation.
While I can’t foresee this particular dish going into my *regular* weekly rotation due to its richness, it has firmly secured a spot as a fantastic dinner party dish or a brilliant back-pocket recipe for those emergency nights when a quick, satisfying meal is desperately needed. Most of the ingredients are wonderfully pantry-friendly; cream cheese, in particular, keeps well in the fridge for a long time. This makes it incredibly easy and handy to lean into whenever the need arises for a robustly flavored, veggie-packed meal that comes together with astonishing speed. It truly is a clear winner, whether you need a fast weeknight dinner or an impressive dish to serve guests. I simply cannot get over how quickly such a flavorful and satisfying meal can materialize in the kitchen.
This dish is a testament to the power of well-chosen ingredients and a cleverly structured recipe. Joanna Gaines has given us a true gift with this Bow Tie Pasta. It’s comforting, it’s quick, it’s adaptable, and above all, it’s undeniably delicious. It’s the kind of recipe that builds confidence in the kitchen and brings a little bit of joy to the often-chaotic dance of weeknight dinners. It’s a reminder that good food doesn’t have to be complicated or time-consuming, and that sometimes, the simplest combinations create the most memorable meals.
Beyond the rich, comforting embrace of Joanna Gaines’ creamy bow tie pasta, there’s an entire world of farfalle delights just waiting to be explored. While our weeknight hero certainly holds a special place, the beauty of bow tie pasta lies in its incredible versatility. It’s a shape that truly holds its own, eager to be tossed with a myriad of flavors, from bright and zesty to hearty and robust. Let’s dive deeper into how this charming pasta can transform your table, from a refreshing salad to a canvas for your culinary imagination, all while mastering the simple art of preparing it perfectly every single time.
One delightful diversion from the creamy classic is the Joanna Gaines-inspired Bow Tie Pasta Salad. Imagine a dish that’s the perfect antidote to those warmer days or when you simply crave something lighter and brighter. This isn’t just a side dish; it’s a refreshing star in its own right, a harmonious fusion of tangy, creamy, and fresh flavors that dance across your palate. With its zesty lemon dressing, crumbled feta cheese, and sweet cherry tomatoes, it promises a crowd-pleasing experience that’s surprisingly easy to whip up using everyday pantry staples.
Portobello Penne Pasta Casserole
Equipment
- 1 Large Stockpot For cooking pasta.
- 1 Large Saucepan For sautéing mushrooms and preparing the cheese sauce.
- 1 9×13 inch Baking Dish For assembling and baking the casserole.
- 1 Whisk Essential for a smooth roux and lump-free cheese sauce.
- 1 Wooden Spoon or Spatula For stirring and combining ingredients.
Ingredients
Main
- 1 8 ounce package uncooked penne pasta
- 2 tablespoons vegetable oil
- ½ pound portobello mushrooms thinly sliced
- ½ cup margarine
- ¼ cup all-purpose flour
- 1 large clove garlic minced
- ½ teaspoon dried basil
- 2 cups milk
- 2 cups shredded mozzarella cheese
- 1 10 ounce package frozen chopped spinach, thawed
- ¼ cup soy sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Notes
Creating this vibrant pasta salad begins with a handful of fresh, simple ingredients. You’ll need 16 ounces of farfalle pasta, of course, ready to soak up all that deliciousness. For the dressing, gather ¼ cup of fresh lemon juice, ¼ cup of extra virgin olive oil, 2 tablespoons of whole grain mustard, and a tablespoon of minced garlic. The stars of the mix-ins are 5 ounces of crumbled feta cheese, one pint (11 ounces) of halved cherry tomatoes, and 6 leaves of fresh basil, thinly sliced, all brought together with a touch of salt and pepper to taste. It’s a beautifully balanced list, ensuring every bite is bursting with flavor.
Making this pasta salad is wonderfully straightforward, perfect for even the busiest days. You’ll start by bringing a large pot of generously salted water to a boil, then cook your farfalle until it’s perfectly al dente according to the package instructions. While the pasta is cooking, you can whisk or shake together the lemon juice, olive oil, mustard, and minced garlic in a small mixing bowl or jar until it’s beautifully combined – that’s your zesty dressing! Once the pasta is done, drain it and rinse it under cold water immediately. This crucial step stops the cooking process and cools it down, ensuring a firm, fresh texture ideal for a salad.
Then comes the fun part: combining everything! In a large serving bowl, gently toss the cooled pasta with your prepared dressing, the crumbled feta cheese, those juicy halved cherry tomatoes, and the fragrant sliced basil. Season everything with salt and pepper to taste, adjusting as needed until it sings. For the absolute best flavor, cover the bowl and refrigerate the pasta salad for at least two hours. This allows all those wonderful flavors to truly marinate and enhance each other, creating a truly unforgettable dish. Serve it chilled, and prepare for compliments!
There are so many reasons to adore this Joanna Gaines-inspired Bow Tie Pasta Salad. First off, it’s incredibly quick and easy; you can have it ready in under 30 minutes, making it perfect for those frantic weeknights or last-minute meal preps. It’s also wonderfully light and healthy, packed with fresh ingredients, nutrients, and antioxidants. And for those who love to plan ahead, it’s absolutely perfect for meal prep, as it actually tastes even better after sitting in the fridge for a day or two. Plus, it’s super customizable, allowing you to easily adjust it to your tastes or dietary needs, and it’s ideal for just about any occasion, from a casual picnic to a more festive gathering.
Pasta with Sun-Dried Tomatoes
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Bowl For mixing ingredients
- 1 Food Processor For making the dressing
- 1 Cutting Board and Knife For preparing ingredients
Ingredients
Main
- 1/2 pound fusilli spirals pasta
- Kosher salt
- Olive oil
- 1 pound ripe tomatoes medium-diced
- 3/4 cup good black olives such as kalamata, pitted and diced
- 1 pound fresh mozzarella medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 5 sun-dried tomatoes in oil drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove diced
- 1 teaspoon capers drained
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves julienned
Instructions
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Notes
The secret to a truly perfect pasta salad, like this one, isn’t just about throwing ingredients together; it’s about a thoughtful balance of flavors and textures that create something truly special. One of the foundational elements is choosing the right pasta. Farfalle, or bow tie pasta, shines here because its unique shape is excellent at holding onto the dressing, ensuring that every single bite is packed with that delicious flavor. Unlike some other pasta shapes that might get lost in the mix, farfalle offers just the right amount of bite and a delightful texture that makes it ideal for salads.
Equally important are fresh and high-quality ingredients. Since this dish celebrates simplicity, the quality of your components makes an enormous difference. Using juicy cherry tomatoes, fragrant fresh basil, and a good quality, tangy feta cheese can elevate this pasta salad from merely good to absolutely extraordinary. These fresh elements are the heart and soul of the salad, providing vibrant taste and texture.
And let’s talk about the dressing – it really does matter! One of the standout features of this recipe is the homemade lemon-mustard dressing. Opting for this fresh, vibrant dressing over a store-bought alternative means you’re ditching potential preservatives and artificial flavors in favor of pure, bright taste. The combination of fresh lemon juice, good quality extra virgin olive oil, whole grain mustard, and minced garlic delivers a bright, slightly tangy profile that perfectly complements the creamy feta and sweet tomatoes, tying all the flavors together beautifully.
Garden Pasta Salad
Equipment
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 16 ounce package uncooked tri-color spiral pasta
- 1/2 cup thinly sliced carrots
- 2 stalks celery chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 pint grape tomatoes halved
- 1/2 cup chopped green onion
- 1 16-ounce bottle Italian-style salad dressing
- 1/2 cup grated Parmesan
Instructions
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
- Chill before serving.
Notes
Finally, the magic of allowing time for flavors to marinate cannot be overstated. While you can certainly enjoy this pasta salad immediately after mixing, it truly blossoms after sitting in the fridge for at least a couple of hours. This crucial resting period allows the pasta to thoroughly soak up the dressing, enabling the flavors to meld, deepen, and become wonderfully intense and well-rounded. It’s a little bit of patience that pays off immensely in terms of taste.
Now, whether you’re crafting that delightful pasta salad or venturing back to a creamy concoction, mastering the art of farfalle itself is key to any delicious bow tie pasta dish. Are you ready to elevate your bow tie pasta game, ensuring it turns out as perfect as any Joanna Gaines recipe? Here are some top tips that will help you achieve pasta perfection every single time you boil those charming little bows.
First, selecting high-quality bow tie pasta makes a world of difference in the final dish. Always opt for brands that utilize durum wheat; this ensures a firm, robust texture that holds its shape beautifully and resists turning mushy, which is essential for both hot dishes and cold salads. A good foundation really does set the stage for success.
Read more about: Savor the Mediterranean: Over 10 Effortless 5-Ingredient Dinner Recipes for Beginners, Inspired by Celebrity Chef Jamie Oliver
Next, timing is absolutely everything when it comes to cooking pasta. For bow tie pasta, aim for that perfect al dente texture. This typically means cooking it a minute less than the package instructions suggest. This way, it retains a satisfying slight bite, preventing it from becoming a soft, overcooked mess. Trust your taste buds and check it frequently!
Another crucial step that’s often overlooked is generously salting your boiling water. This isn’t just for flavor; it’s the only opportunity you have to season your pasta from the inside out. Think of it as laying the fundamental groundwork for flavor in your entire dish. Don’t be shy with the salt – your pasta will thank you!
After draining your perfectly cooked pasta, resist the urge to rinse it under cold water unless you’re making a cold pasta salad. For hot dishes, the starch left on the pasta after draining is actually your friend! It helps the sauce cling better to each bow tie, enhancing the dish’s overall flavor and texture. Rinsing washes away this natural starchy goodness, leaving your pasta slippery and less able to embrace the sauce.
Joanna Gaines is a proponent of fresh ingredients, and you should be too! When creating your farfalle masterpieces, always lean towards using fresh garlic, basil, and tomatoes for the most vibrant and impactful taste. Fresh ingredients genuinely have the power to elevate your pasta dish from merely ordinary to truly extraordinary, adding brightness and depth that dried alternatives simply can’t match.
Bow Tie Pasta with Sausage and Sweet Peppers
Equipment
- 1 Large Stock Pot For boiling pasta
- 1 Large Skillet For cooking sausage and peppers
- 1 Colander For draining pasta
- 1 Chef’s knife For cutting sausage and peppers
- 1 Cutting Board
Ingredients
Main
- 1 pound Italian sausage cut into 1/2 inch pieces
- 2 green bell peppers chopped
- 8 ounces farfalle pasta
- ½ cup beef broth
- ¼ teaspoon ground black pepper
Instructions
- 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.
- While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
- Toss pasta with sausage mixture and serve.
Notes
And of course, the sauce can truly make or break your bow tie pasta dish. It’s important to choose a sauce that beautifully complements the farfalle’s unique shape. Creamy sauces, like the one in Joanna’s original recipe, or chunky sauces, such as a hearty marinara with vegetables, work exceptionally well because they cling to the pasta’s surface, ensuring every single bite is packed with delicious flavor.
Finally, a subtle but significant touch is to finish your dish with a drizzle of high-quality extra virgin olive oil. This simple addition can enhance the overall taste, adding a delicate richness and helping all the wonderful flavors meld together harmoniously. Just a teaspoon or two can make a remarkable difference, providing that final polished note to your culinary creation.
The versatility of bow tie pasta extends far beyond specific recipes. You can effortlessly customize your farfalle dishes to suit any palate or dietary need. Want to make your pasta salad more substantial? Try adding a lean protein like grilled chicken, succulent shrimp, or even some canned tuna for a quick and easy boost. If you’re looking for a vegetarian or vegan option, swap out the feta cheese for a dairy-free alternative or nutritional yeast to capture that cheesy essence without the dairy.
And don’t hesitate to boost the greens in any farfalle creation! Adding fresh spinach, peppery arugula, or nutrient-rich kale can significantly increase the nutritional value and bring an extra layer of freshness to your meal. You can also experiment with different cheeses; instead of feta, consider goat cheese for a tangy kick, mozzarella pearls for a softer creaminess, or a sharp Parmesan for a nutty richness. For added crunch and flavor, don’t forget to enhance your dish with nuts and seeds like pine nuts, sunflower seeds, or slivered almonds.
Serving bow tie pasta is as versatile as cooking it. For the pasta salad, it’s a fantastic side dish paired with grilled meats, fish, or roasted vegetables, making for a perfectly balanced meal. Or, enjoy a generous bowl on its own as a light, refreshing lunch, perhaps with a slice of crusty bread. It’s also a dream for meal prep; pack individual containers for an easy grab-and-go lunch throughout the week. And, naturally, it’s a guaranteed crowd-pleaser at potlucks, picnics, or any festive gathering you might host.
When it comes to storing and reheating your bow tie pasta dishes, the approach varies slightly depending on the style. For the creamy Joanna Gaines pasta, leftovers warm up beautifully the next day, making them a fantastic option for lunch. Just ensure they’re stored in an airtight container in the refrigerator for up to four days. For the vibrant pasta salad, it also stores well in an airtight container in the fridge for up to three days, tasting even better as the flavors meld. If it seems a little dry after refrigeration, a splash of olive oil and a squeeze of fresh lemon juice can work wonders to freshen it up. However, due to its fresh ingredients like tomatoes and cheese, the pasta salad does not fare well in the freezer.
Naturally, some common questions pop up when diving into bow tie pasta. Can you use a different type of pasta? Absolutely! While farfalle’s shape is ideal for holding dressing and sauce, penne, rotini, or fusilli are excellent alternatives; just ensure you pick a shape that can capture and hold your sauce or dressing effectively. If you’re looking to make a farfalle dish gluten-free, that’s also a simple swap; just use your favorite gluten-free pasta brand, keeping an eye on cooking times as they can sometimes differ.
Pasta Carcione
Equipment
- 1 Large Pot For boiling pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For tossing ingredients
- 1 Chef’s knife For chopping spinach and tomatoes
- 1 Cutting Board For preparing vegetables
Ingredients
Main
- 10 ounces spinach rinsed
- 1 16 ounce package bow tie pasta
- ¼ cup olive oil
- salt and pepper to taste
- 2 ½ cups cherry tomatoes quartered
- 8 ounces crumbled goat cheese
Instructions
- Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
- 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 a large bowl.
- Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
- Add goat cheese and serve warm or room temperature.
Notes
If feta cheese isn’t your cup of tea for the pasta salad, don’t worry! You can easily substitute it with goat cheese for a creamier, tangier profile, or use Parmesan or shredded mozzarella for different textures and tastes. And while the pasta salad is traditionally served chilled for its refreshing qualities, you can certainly enjoy it warm! Simply toss all the ingredients together while the pasta is still warm, allowing the feta cheese to melt ever so slightly for an even creamier, comforting texture.
Tomato Feta Pasta Salad
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Food Processor For preparing the dressing
- 1 Chef’s Knife and Cutting Board For dicing and chopping ingredients
Ingredients
Main
- 1/2 pound fusilli spirals pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes medium-diced
- 3/4 cup good black olives such as kalamata, pitted and diced
- 1 pound good feta cheese medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 5 sun-dried tomatoes in oil drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove diced
- 1 teaspoon capers drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley chopped
Instructions
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Notes
Ultimately, Joanna Gaines’ bow tie pasta creations, whether the creamy weeknight hero or the zesty salad, along with the broader world of farfalle possibilities, offer a fantastic journey into versatile and satisfying home cooking. From adding various fresh vegetables like sautéed spinach or roasted bell peppers, to swapping proteins with grilled chicken or plant-based alternatives, to experimenting with sauces from pesto to spicy arrabbiata, and incorporating a delightful array of herbs, spices, and cheese varieties, the opportunities are endless. These dishes are a testament to how simple ingredients, combined with thoughtful techniques, can create truly spectacular, comforting, and adaptable meals that bring joy to any table.
