Doea anybody know a Farfalle Pasta recipe?

I need a good recipe, but it cannot have the following: Beef, Ham or Pork. No Onions,Garlic, or Ginger with the exeption of very small pieces that I can't taste


I want it to be simple and tasty and easy to prepare.


plus if it requires me to go shopping, make sure the ingrediants are easy to findDoea anybody know a Farfalle Pasta recipe?
Farfelle pasta is the bow-tie pasta. It is usually used for cold pasta salad dishes. Just pick your favorite pasta salad and make it using farfelle pasta.Doea anybody know a Farfalle Pasta recipe?
Farfalle with Chicken and Spinach





1 box Farfalle pasta (any brand)


1 lb. boneless skinless chicken breast halves (cut into bite-sized chunks)


1 tsp. salt, divided


1/4 tsp. black pepper, divided


3 tbsp. extra virgin olive oil


1 cup chopped red pepper


1 small can mushrooms, drained


1 c. chicken broth


1/2 lb. spinach, rinsed and chopped (OR 1 pkg. frozen, drained well)


1 box Farfalle pasta


1/4 c. freshly grated Parmigiano-Reggiano cheese (or any brand Parmesan-Romano cheese in a jar)


2 tbsp. chopped parsley





Sprinkle chicken with 1/2 tsp. salt and 1/8 tsp. black pepper. Heat oil in a large skillet over medium-high heat. Add chicken, and pepper. Cook and stir 5-7 minutes or until chicken is almost cooked through. Add chicken broth, spinach, mushrooms and remaining salt and pepper. Cook until spinach is wilted and chicken is cooked through. Add more salt and pepper if needed. Meanwhile, cook the Farfalle according the directions on the box. Drain and return to pot. Add the chicken mixture to the hot Farfalle and toss. Transfer to a serving platter and sprinkle with cheese and parsley. Serves 4-6 people.
no, so you should google it and i'm sure you'll find a ton of recipes...


goodluck!=)
go to http://www.foodnetwork.com and do a search for farfalle recipes. Although, I think you are already excluding some of the best ingredients.
What I made for dinner was pretty good...here goes:





I took some thawed boneless skinless chicken thighs (I say thawed because it is cheaper to buy those big bags of them in the freezer section) and sliced them into strips. About 6 thighs, I guess.





In a hot pan with just enough canola oil to coat the bottom, I saute'd the chicken with some salt, pepper, a little garlic powder and a little onion powder. I let this all cook until the chicken juices cooked out of it and the chicken strips actually browned. I then added about a cup of chicken broth with a tablespoon of corn starch mixed in. stir until thickened slightly.





In the meantime, I cooked a pound of pasta (Farfalle would have been fine) in boiling salted water until al dente (just done, not soggy). Drain. Return pasta to pot. put about 2 tablespoons butter/margarine so it won't stick.





Add the chicken mixture to the drained pasta. toss well and serve with salad and breadsticks.
This is easy and good.








** Broccoli %26amp; Bow Ties **





Kosher Salt


8 cups broccoli florets (about 4 heads)


½ lb. farfale pasta (bow ties), about 4 cups dry


2 Tbsp. butter


2 Tbsp. EVOO


1 tsp. minced garlic


zest of 1 lemon


1 Tbsp. freshly squeezed lemon juice


¼ cup toasted pine nuts (pignoli)


freshly grated parmesan cheese, optional





Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.





In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.





Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8





--Ina Garten, ';Barefoot Contessa Family Style'; cookbook
dice an onion and 2 cloves garlic (you won't be able to taste them, i promise). melt 1/3 stick of butter and a little salt, add onions and garlic, mix a teaspoon of flour with the butter, then slowly stir in a small carton of heavy cream. stir until it boils. it will thicken as it boils. add pepper, Parmesan cheese, and peas or shedded spinach. use it as a sauce for your cooked farfalle.





serve with grilled chicken breast.





this recipe depends on how much pasta you have. you can tweak it to fit ur needs
* See below


1/2 pound farfelle


1 tablespoon olive oil or vegetable oil


1 small shallot, minced (onion like without the taste)


1 (28-ounce) can plum tomatoes


2 tablespoons capers, drained (not required)


1 teaspoon dried oregano


1 teaspoon dried basil


Red pepper flakes


1/2 cup black olives, chopped


1/4 cup Italian parsley, chopped





Cook farfelle according to directions on the package. In skillet heat olive oil or vegetable oil and saute shallot lightly. With kitchen scissors chopped tomatoes and add to skillet. Add capers, oregano, basil and red pepper to taste. Cook for 10 to 15 minutes. Add parsley. Serve with drained pasta
I hope mushrooms and turkey are OK, if so, try this...





1/2 cup extra virgin olive oil


1 pound ground turkey sausage, removed from casing


Sea salt and freshly ground black pepper


10 ounces cremini mushrooms, coarsely chopped


1 (10 ounce) package frozen peas, defrosted slightly


1 pound dried farfalle pasta


1/2 cup freshly grated Grana Padano cheese





In a large pot, bring 6 quarts of salted water to a boil.


In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.





When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
1 tablespoon olive oil


1 lb boneless skinless chicken breasts, cut into strips


2 onions, finely diced


2 ounces sun-dried tomatoes, julienned


1/2 teaspoon basil


1/4 teaspoon thyme


1/4 teaspoon oregano


1 tablespoon minced garlic


3 cups whipping cream (35%)


salt and pepper


1/2 cup grated parmesan cheese


1 lb farfalle pasta or bow tie pasta





Not the one? See other Farfalle (Bowtie) Pasta with Chicken %26amp; Sundried Tomatoes Recipes


%26lt; 30 mins Main Dish


Chicken Main Dish


Low Sodium Main Dish


In large skillet, heat olive oil over medium high heat.


Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.


Sauté until chicken is almost cooked.


Add the whipping cream and parmesan cheese.


Continue to simmer until slightly thickened.


Add salt and pepper to taste.


In large pot, bring water to boil and cook pasta until al dente.


Drain.


Toss the pasta with the sauce.


Place in individual pasta bowls.


Serve with freshly grated parmesan cheese and black pepper.
Here are several recipes to choose from:


http://www.cooks.com/rec/search?q=Farfal…
Farfalle With Sausage And Spinach Recipe











Ingredients








1 box farfalle pasta


1 tablespoon olive oil


1 medium yellow onion, finely chopped


1 pound italian sausage, casings removed


1 clove garlic, finely chopped


1 5-ounce bag baby spinach


1/4 teaspoon kosher salt


1/4 teaspoon black pepper


3/4 cup (3 oz) grated Parmesan, plus more for garnish








Directions





Cook pasta according to the package directions


Reserve 1/4 cup of the cooking liquid.


Heat oil in a large skillet over medium heat.


Add the onion and cook until softened, about 5 minutes.


Add the sausage and cook, crumbling it with a spoon, until browned, 5-7 min.


Add the garlic, spinach, salt and pepper and cook.


Toss frequently until the spinach wilts, about 3 minutes.


Add the drained pasta, the reserved liquid, and the Parmesan and toss.


Divide among individual bowls and sprinkle with Parmesan.





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Farfalle With Yogurt And Zucchini Recipe














Ingredients











1 pound bow tie pasta (farfelle) or any short pasta will do


4 medium zucchini (about 1 1/2 pounds), coarsely shredded


4 tablespoons unsalted butter


1 cup plain greek yogurt, or regular plain yogurt, set in a coffee filter or cheesecloth and strainer for an hour so so


1 cup freshly grated Parmesan


Freshly grated nutmeg


Kosher salt and freshly ground pepper











Directions











1. In a large pot of boiling salted water, cook the pasta; about 1 minute before the pasta is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.


2. Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the yogurt and the 1 cup of grated Parmesan and season the yogurt sauce with freshly grated nutmeg, salt and pepper.


3. Add the pasta, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta





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Farfalle With Prosciuto And Pepperoncini Recipe








Ingredients








1 packet of farfalle


15 slices of prosciuto or bacon


1 small tin of mushrooms finely cut (about ½ cup)


1 fresh cream (light)


Various cheese grated (edam, cheddar, regato, kerrygold) ½ cup (if on diet try low fat cheese like milner or other light cheese)


Pepperoncini various colours (red, green, yellow, about ½ cup)


3 spoonfuls of olive oil


Salt, pepper


2 – 3 parsley leaves











Directions








In hot salty water boil the pasta until al dente (about 15 minutes or follow the directions on the package). When ready we strain them..


In the meantime in a frying pan add the olive oil and sauté the prosciuto (or bacon). In case you are using the bacon do not use any oil and in case it has too much fat afterwards throw it away. We add the mushrooms and the pepperoncini and we sauté them as well. (If you have chose to do it with bacon in another frying pan add the oil and sauté the mushrooms and pepperoncini and then add the bacon, without the fat). Add the pasta, the grated cheese and the fresh cream and stir for a couple of minutes.


Serve with finely chopped parsley and freshly ground black pepper.


Bon appetit!!





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Farfalle With Creamy Gorgonzola Sauce Recipe











Ingredients








16 ounces Farfalle pasta


5 ounces creamy Italian Gorgonzola cheese


2 tablespoons unsalted butter


3 tablespoons flour


2 1/2 cups whole milk, at room temperature


3 tablespoons Italian extra-virgin olive oil


1 pound assorted mushrooms


3/4 cup frozen peas, thawed


salt and freshly ground black pepper








Directions








Melt the butter in a saucepan over medium heat.


When the butter starts to sizzle, add the flour and whisk until smooth, around 2 minutes.


Whisk in the milk.


Bring the sauce to a simmer.


Simmer for 2 minutes, then from the heat. Add the Gorgonzola and stir until melted.


Add and salt and pepper to taste.


Heat the oil in a heavy pan over a medium heat.


Add the mushrooms and sauté until tender and golden, around 12 minutes.


Stir in the peas.


Add and salt and pepper to taste.


Bring a large pot of salted water to a boil.


Add the farfalle pasta and cook until tender, stirring to prevent the pasta from sticking, around 10 minutes.


Drain. place on large platter.


Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season and serve.





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Farfalle With Prosciutto-melon Cream Sauce Recipe











Ingredients











2 Tbsp Smart Balance (or “real” butter)


2 slices prosciutto, cut into 3/4″ squares


1 cup cantaloupe, 3/4″ cubes


1/2 cup 2% milk


1/4 fat-free half and half


salt and pepper to taste


1 Tbsp cilantro, chopped


2 servings farfalle, cooked and drained











Directions











Melt butter over medium heat and cook prosciutto for 2 minutes.


Add cantaloupe and cook for an additional 3-4 minutes, stirring occasionally.


Add milk and cream, bring to boil, and simmer for 6-8 minutes, stirring frequently.


Stir in half of the cilantro, a few grinds of black pepper, and add salt to taste.


Toss with pasta and divide between two bowls. Top with remaining cilantro and enjoy!


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Farfalle With Smoked Salmon And Lemon Sauce Recipe











Ingredients











1/2 c. canola oil


6 cloves garlic, finely chopped


1/2 c. chopped onion


1 lb. farfalle pasta (bow tie)


3 TB fresh lemon juice


1/2 c. chopped scallions


1/4 c. chopped Italian parsley


1/2 lb. sliced smoked salmon


Salt and Pepper


Thin sliced lemons








Directions











Heat canola oil in a skillet over low heat.


Add the garlic and onion; cook until soft; set aside.


Cook farfalle according to package directions and drain well.


Put the pasta back into the pot it was cooked in.


Add the garlic and onion mixture and mix well.


Add lemon juice, scallions, parsley and salmon and mix well again.


Season to taste with salt and pepper.


Garnish with a sprig of parsley and thin lemon slices.