Evenings can be hectic, but that doesn’t mean dinner has to be boring! We’ve gathered 30 delicious bow tie pasta recipes perfect for those busy weeknights. From creamy one-pan wonders to fresh, veggie-packed dishes, these quick and easy meals are all about turning simple ingredients into satisfying comfort food. Let’s dive in and find your new go-to dinner!
Creamy Garlic Bow Tie Pasta with Parmesan
Now, let’s make a comforting pasta dish that’s perfect for busy weeknights but feels special enough for company. This creamy garlic bow tie pasta with Parmesan comes together quickly with minimal ingredients, delivering rich flavor in every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of bow tie pasta
– 4 tablespoons of unsalted butter
– 6 cloves of garlic, minced
– 1 cup of heavy cream
– A generous 1 cup of grated Parmesan cheese
– A pinch of salt
– A couple of grinds of black pepper
– A small handful of fresh parsley, chopped
Instructions
1. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat.
2. Add the 12 ounces of bow tie pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tender but still firm).
3. While the pasta cooks, melt 4 tablespoons of unsalted butter in a large skillet over medium heat.
4. Add the 6 minced garlic cloves to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
5. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer, stirring occasionally, for about 3-4 minutes until slightly thickened.
6. Reduce the heat to low and gradually stir in the 1 cup of grated Parmesan cheese until fully melted and smooth, about 2 minutes.
7. Season the sauce with a pinch of salt and a couple of grinds of black pepper, tasting and adjusting as needed.
8. Drain the cooked pasta, reserving ½ cup of the pasta water, and add the pasta directly to the skillet with the sauce.
9. Toss the pasta and sauce together over low heat for 1-2 minutes, adding splashes of the reserved pasta water if the sauce seems too thick.
10. Remove from heat and stir in the chopped fresh parsley.
Just serve this pasta immediately while it’s warm and creamy. The bow ties hold the sauce beautifully, offering a tender bite with a rich, garlicky flavor that’s balanced by the salty Parmesan. For a twist, top it with extra parsley or a sprinkle of red pepper flakes for a bit of heat.
Spicy Cajun Bow Tie Pasta with Shrimp
A perfectly balanced weeknight dinner that brings the bold flavors of Louisiana to your table in under 30 minutes. This spicy Cajun bow tie pasta with shrimp combines tender seafood, al dente pasta, and a creamy, well-seasoned sauce for a satisfying one-pot meal that’s sure to become a regular in your rotation.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces of bow tie pasta
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, thinly sliced
– 2 tablespoons of Cajun seasoning
– 1 cup of heavy cream
– A splash of chicken broth (about 1/4 cup)
– A couple of green onions, sliced
– Salt for the pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bow tie pasta to the boiling water and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure a good sear.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
6. In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion for 3–4 minutes until softened.
7. Stir in the minced garlic and sliced red bell pepper, cooking for another 2 minutes until fragrant.
8. Sprinkle the Cajun seasoning over the vegetables and cook for 30 seconds to toast the spices, which enhances their flavor.
9. Pour in the heavy cream and chicken broth, stirring to combine, and bring to a gentle simmer over medium heat.
10. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
11. Add the drained pasta and cooked shrimp back to the skillet with the sauce, tossing to coat evenly.
12. If the sauce seems too thick, gradually stir in the reserved pasta water until it reaches your desired consistency.
13. Remove from heat and fold in the sliced green onions.
14. Here’s a dish that delivers a creamy texture with a kick of heat from the Cajun seasoning, perfectly coating each bow tie and shrimp. The bell peppers add a slight crunch, while the green onions provide a fresh finish. Try serving it with a sprinkle of extra green onions or a side of crusty bread to soak up every last bit of that flavorful sauce.
Garden Fresh Pesto Bow Tie Pasta
Unwind from a busy day with this vibrant Garden Fresh Pesto Bow Tie Pasta, a dish that transforms simple ingredients into a bright, herby meal perfect for weeknights. Using a methodical, step-by-step approach, we’ll build layers of flavor from scratch, ensuring even a beginner can achieve restaurant-quality results right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of cups of fresh basil leaves, packed
– A good handful of pine nuts
– A couple of cloves of garlic
– A generous half cup of extra virgin olive oil
– A big handful of grated Parmesan cheese
– A good pinch of kosher salt
– A splash of fresh lemon juice
– A 12-ounce box of bow tie pasta
– A couple of cups of cherry tomatoes, halved
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden and fragrant, then set aside to cool.
3. In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, and a good pinch of kosher salt.
4. Pulse the mixture 5-6 times until roughly chopped.
5. With the processor running on low, slowly drizzle in the extra virgin olive oil through the feed tube until the pesto is smooth and emulsified, about 30 seconds.
6. Scrape the pesto into a bowl and stir in the grated Parmesan cheese and a splash of fresh lemon juice until fully combined.
7. Once the water is boiling, add the bow tie pasta and cook according to package directions, stirring occasionally, for 10-12 minutes until al dente.
8. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the warm pot.
9. Add the fresh pesto and halved cherry tomatoes to the pasta in the pot.
10. Toss everything together vigorously, adding splashes of the reserved pasta water as needed until the sauce coats each bow tie evenly and has a creamy consistency.
11. Serve immediately while warm.
Mouthwatering and vibrant, this pasta boasts a creamy pesto that clings to every nook of the bow ties, with bursts of sweetness from the tomatoes. For a creative twist, top it with grilled shrimp or serve it chilled the next day as a pasta salad—the flavors only deepen overnight.
Sun-Dried Tomato and Spinach Bow Tie Pasta
Finally, a pasta dish that’s as easy to make as it is delicious—perfect for a busy weeknight when you want something satisfying without a lot of fuss. This sun-dried tomato and spinach bow tie pasta comes together in one pot with minimal prep, delivering a creamy, savory flavor that feels indulgent yet light.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of bow tie pasta
– A couple of tablespoons of olive oil
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– A generous cup of sun-dried tomatoes (the oil-packed kind, drained and chopped)
– A big handful of fresh spinach (about 4 cups)
– A splash of heavy cream (about 1/2 cup)
– 1/2 cup of grated Parmesan cheese
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea—it seasons the pasta from the inside out.
2. Add the bow tie pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but with a slight bite).
3. While the pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium heat.
4. Add the finely chopped onion to the skillet and sauté for 4–5 minutes, stirring frequently, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute more, just until fragrant—be careful not to let it burn.
6. Add the chopped sun-dried tomatoes to the skillet and cook for 2–3 minutes to warm through and release their oils.
7. Toss in the fresh spinach and cook for 1–2 minutes, stirring constantly, until wilted down. Tip: If the pan seems dry, add a splash of pasta water to help steam the spinach.
8. Reduce the heat to low and pour in the splash of heavy cream, stirring to combine everything evenly.
9. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water, then add the pasta directly to the skillet.
10. Sprinkle in the grated Parmesan cheese and toss everything together, adding a little reserved pasta water if needed to create a silky sauce that coats the pasta. Tip: The starchy water helps bind the sauce without making it too thin.
11. Season with salt and black pepper to taste, then remove from heat.
My favorite part is how the creamy sauce clings to every nook of the bow ties, with bursts of tangy sun-dried tomatoes and tender spinach in each bite. Serve it warm with an extra sprinkle of Parmesan on top, or try it chilled the next day for a refreshing pasta salad—it holds up beautifully!
Lemon Herb Chicken Bow Tie Pasta
Gather around, friends—today we’re making a bright, zesty Lemon Herb Chicken Bow Tie Pasta that’s perfect for a quick weeknight dinner but fancy enough for company. This dish comes together in about 30 minutes, with tender chicken, al dente pasta, and a creamy lemon-herb sauce that’ll have everyone asking for seconds. Let’s walk through it step-by-step so you can recreate this crowd-pleaser with confidence.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 ounces of bow tie pasta (that’s about half a standard box)
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– Juice from 1 lemon (about 2 tablespoons)
– Zest from that same lemon
– A couple of tablespoons of chopped fresh parsley
– A sprinkle of dried oregano (about 1 teaspoon)
– Salt and pepper, as needed
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bow tie pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite to it).
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken pieces to the skillet in a single layer, seasoning with a pinch of salt and pepper, and cook for 5–7 minutes, turning once, until golden brown and cooked through (internal temperature should reach 165°F).
5. Remove the chicken from the skillet and set it aside on a plate, covering loosely to keep warm.
6. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
7. Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned (tip: this prevents bitterness).
8. Pour in the heavy cream, lemon juice, lemon zest, and dried oregano, stirring to combine.
9. Simmer the sauce for 3–5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon (tip: don’t let it boil vigorously to avoid curdling).
10. Drain the cooked pasta and add it directly to the skillet with the sauce.
11. Return the cooked chicken to the skillet, tossing everything together gently to coat evenly.
12. Stir in the chopped fresh parsley and season with additional salt and pepper if needed, tasting as you go (tip: fresh herbs add a burst of flavor, so add them last).
13. Remove from heat and let it sit for 2 minutes to allow the flavors to meld.
Lemon Herb Chicken Bow Tie Pasta offers a delightful contrast of textures—tender chicken, firm pasta, and a velvety sauce that clings to every bite. The bright lemon and aromatic herbs create a refreshing, savory flavor that’s both comforting and elegant. For a creative twist, serve it with a side of garlic bread or a simple green salad to round out the meal.
Mushroom and White Wine Bow Tie Pasta
Venturing into a cozy weeknight dinner? This mushroom and white wine bow tie pasta brings restaurant-quality flavor to your kitchen with minimal fuss. Let’s walk through it together step by step.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of bow tie pasta
– 1 pound of sliced cremini mushrooms
– 3 cloves of garlic, minced
– 1 medium yellow onion, diced
– 1 cup of dry white wine
– 1 cup of heavy cream
– 2 tablespoons of olive oil
– 2 tablespoons of unsalted butter
– A splash of fresh lemon juice
– A couple of fresh thyme sprigs
– Salt and freshly ground black pepper
– Grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bow tie pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the pasta water for later use.
4. Heat the olive oil and butter in a large skillet over medium heat until the butter melts and bubbles slightly.
5. Add the diced onion and cook for 4–5 minutes until softened and translucent, stirring frequently.
6. Stir in the sliced mushrooms and cook for 8–10 minutes until they release their liquid and turn golden brown.
7. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour in the white wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
9. Simmer the mixture for 3–4 minutes until the wine reduces by half.
10. Stir in the heavy cream and fresh thyme sprigs, then bring to a gentle simmer.
11. Cook for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
12. Remove the thyme sprigs and discard them.
13. Add the drained pasta to the skillet and toss to coat evenly in the sauce.
14. If the sauce seems too thick, gradually stir in the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
15. Squeeze in a splash of fresh lemon juice and season with salt and freshly ground black pepper to taste.
16. Divide the pasta among serving bowls and top generously with grated Parmesan cheese.
The bow ties cradle the creamy sauce beautifully, with the mushrooms adding an earthy depth and the white wine lending a bright, tangy note. For a fresh twist, try topping it with a handful of arugula just before serving—the peppery greens wilt slightly from the heat, adding a lovely contrast to the rich pasta.
Tuscan Style Bow Tie Pasta with Sausage
Sometimes you crave a comforting pasta dish that feels rustic yet refined—this Tuscan-style bow tie pasta with sausage delivers just that, combining savory Italian sausage with a creamy tomato sauce that clings perfectly to every farfalle fold. Start by gathering your ingredients so everything’s ready to go, making the cooking process smooth and enjoyable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of sweet Italian sausage, casings removed
– 12 ounces of bow tie pasta (farfalle)
– 1 medium yellow onion, finely chopped
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of heavy cream (about 1/4 cup)
– A couple of tablespoons of olive oil
– A handful of fresh basil leaves, roughly torn
– Salt and freshly ground black pepper, to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bow tie pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the sausage, breaking it into small crumbles with a wooden spoon, and cook for 5–7 minutes until browned and no longer pink.
5. Tip: If the sausage releases a lot of fat, you can drain some off for a lighter sauce, but leave about a tablespoon for flavor.
6. Add the chopped onion to the skillet and sauté for 3–4 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Pour in the crushed tomatoes, reduce the heat to medium-low, and let the sauce simmer for 10 minutes, stirring occasionally to prevent sticking.
9. Tip: Simmering the sauce helps deepen the flavors and thicken it slightly for better coating.
10. Stir in the heavy cream and torn basil leaves, then season with salt and pepper to taste, cooking for another 2 minutes until well combined.
11. Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
12. Add the drained pasta to the skillet with the sauce, tossing everything together over low heat for 1–2 minutes to coat evenly.
13. Tip: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up and help it cling to the pasta.
14. Remove the skillet from the heat and let it sit for a minute before serving.
Craving a cozy meal? This dish offers a delightful texture with tender pasta and juicy sausage crumbles, all enveloped in a rich, creamy tomato sauce that’s subtly sweet from the basil. For a creative twist, top it with a sprinkle of grated Parmesan or serve alongside a crisp green salad to balance the heartiness.
Roasted Red Pepper and Feta Bow Tie Pasta
Gather around, home cooks! This roasted red pepper and feta bow tie pasta is a vibrant, comforting dish that comes together with minimal fuss. Let’s walk through each step methodically to ensure delicious results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of bow tie pasta
– 2 large red bell peppers
– 1/2 cup of crumbled feta cheese
– 3 tablespoons of olive oil
– 3 cloves of garlic, minced
– A splash of lemon juice (about 1 tablespoon)
– A couple of fresh basil leaves, chopped
– Salt and black pepper
Instructions
1. Preheat your oven to 425°F.
2. Slice the red bell peppers into quarters, removing the seeds and stems.
3. Place the pepper quarters on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and black pepper.
4. Roast the peppers in the oven for 20 minutes, or until the skins are charred and blistered.
5. While the peppers roast, bring a large pot of salted water to a boil over high heat.
6. Add the bow tie pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tender but firm).
7. Drain the pasta in a colander and set it aside.
8. Remove the roasted peppers from the oven and let them cool for 5 minutes until safe to handle.
9. Peel the charred skins off the peppers and discard them.
10. Chop the peeled peppers into small pieces.
11. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
12. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
13. Stir in the chopped roasted peppers and cook for 2 minutes to blend the flavors.
14. Tip: For a smoother sauce, you can blend the pepper mixture with a splash of water until creamy.
15. Add the drained pasta to the skillet and toss to coat evenly with the pepper mixture.
16. Remove the skillet from the heat and stir in the crumbled feta cheese and lemon juice.
17. Tip: Let the pasta sit for 2 minutes off the heat to allow the feta to melt slightly without becoming greasy.
18. Season with additional salt and black pepper if needed.
19. Garnish with the chopped fresh basil before serving.
20. Tip: Toast the pasta in the skillet for an extra minute after adding the peppers to enhance the nutty flavor.
Serve this dish warm, where the creamy feta melts into the smoky roasted peppers, creating a tangy, rich sauce that clings to every bow tie. The texture is delightfully chewy with bursts of freshness from the basil, perfect for a cozy weeknight dinner or as a colorful side at gatherings.
Classic Italian Bow Tie Pasta Salad
Whether you’re prepping for a summer picnic or just craving something fresh, this Classic Italian Bow Tie Pasta Salad is a vibrant, make-ahead marvel that comes together with minimal fuss. Let’s walk through it step-by-step so you can nail it on your first try.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 ounces of bow tie pasta (that’s about one standard box)
– A big pinch of salt for the pasta water
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of red wine vinegar
– 1 teaspoon of dried oregano
– A couple of cloves of garlic, minced up nice and fine
– A splash of fresh lemon juice (about 1 tablespoon)
– 1 cup of cherry tomatoes, halved
– 1/2 of a red onion, thinly sliced
– 1 cup of fresh mozzarella pearls (or a ball torn into little pieces)
– A big handful of fresh basil leaves, roughly torn
– Freshly cracked black pepper
Instructions
1. Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat.
2. Add the 12 ounces of bow tie pasta to the boiling water and cook for 10 minutes, or until it’s al dente (which means it should still have a slight bite to it).
3. While the pasta cooks, whisk together the 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, minced garlic, and 1 tablespoon of lemon juice in a large mixing bowl until well combined.
4. Drain the cooked pasta in a colander and rinse it briefly under cool water to stop the cooking process; this helps keep the salad from getting gummy.
5. Add the rinsed and drained pasta directly to the bowl with the dressing and toss it thoroughly to coat every piece.
6. Gently fold in the 1 cup of halved cherry tomatoes, 1/2 sliced red onion, 1 cup of mozzarella pearls, and the torn basil leaves until everything is evenly distributed.
7. Season the entire salad generously with freshly cracked black pepper.
8. Cover the bowl and let the salad chill in the refrigerator for at least 1 hour to allow the flavors to meld together beautifully.
Keeping it simple pays off here—the chilled pasta has a perfect, tender-yet-firm texture that holds up the bright, tangy dressing and creamy cheese. For a fun twist, try serving it in individual mason jars for a portable lunch, or toss in some grilled chicken strips to make it a hearty main course.
Balsamic Glazed Bow Tie Pasta with Capers
Perfect for a weeknight dinner, this balsamic glazed bow tie pasta with capers comes together quickly with pantry staples. Prepare to be delighted by the sweet-tangy sauce that clings beautifully to every noodle.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of bow tie pasta
– 2 tablespoons of olive oil
– 1 small yellow onion, finely chopped
– 3 cloves of garlic, minced
– A generous 1/4 cup of balsamic vinegar
– 1/2 cup of chicken or vegetable broth
– 2 tablespoons of capers, drained
– A couple of tablespoons of chopped fresh parsley
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bow tie pasta to the boiling water and cook according to package directions, usually 11-13 minutes, until al dente (it should have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn.
6. Pour in the balsamic vinegar and let it simmer for 2-3 minutes to reduce slightly, which will concentrate its flavor.
7. Add the broth and capers, then bring the mixture to a gentle simmer for about 5 minutes to let the flavors meld.
8. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
9. Add the drained pasta directly to the skillet with the sauce.
10. Toss everything together over low heat for 1-2 minutes, adding a splash of the reserved pasta water if needed to loosen the sauce.
11. Remove the skillet from the heat and stir in the chopped parsley.
12. Season with salt and pepper, then serve immediately.
Ultimately, this dish offers a delightful contrast: the tender bow ties soak up the glossy, sweet-and-savory glaze, while the capers provide little bursts of briny flavor. For a creative twist, top it with grilled chicken or a sprinkle of Parmesan cheese to make it heartier.
Cheesy Broccoli and Bow Tie Pasta Casserole
Every home cook needs a reliable comfort food recipe in their arsenal, and this cheesy broccoli and bow tie pasta casserole fits the bill perfectly. It’s a simple, satisfying dish that combines tender pasta, crisp-tender broccoli, and a creamy cheese sauce baked to golden perfection—ideal for busy weeknights or cozy family dinners. Let’s walk through it step by step, so you can master this crowd-pleaser with confidence.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 12 ounces of bow tie pasta (that’s about a standard box)
– 4 cups of fresh broccoli florets (just chop up a head or two)
– 2 tablespoons of unsalted butter
– 2 tablespoons of all-purpose flour
– 2 cups of whole milk (go for the creamy stuff)
– 2 cups of shredded sharp cheddar cheese (grab a block and shred it yourself for better melt)
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– A pinch of salt and black pepper (to your liking)
– 1/4 cup of grated Parmesan cheese (for that extra cheesy top)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a boil over high heat, then add the bow tie pasta and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, steam the broccoli florets in a separate pot with a splash of water for 4-5 minutes until bright green and crisp-tender, then drain and set aside. Tip: Don’t overcook the broccoli here—it’ll soften more in the oven.
4. In a medium saucepan over medium heat, melt the 2 tablespoons of butter, then whisk in the 2 tablespoons of flour to form a smooth paste, cooking for 1 minute to remove the raw flour taste.
5. Gradually pour in the 2 cups of whole milk, whisking constantly to prevent lumps, and cook for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
6. Remove the saucepan from heat and stir in the 2 cups of shredded cheddar cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and a pinch of salt and black pepper until the cheese is fully melted and the sauce is smooth.
7. Drain the cooked pasta and return it to the large pot, then fold in the steamed broccoli and cheese sauce until everything is evenly coated. Tip: Mix gently to avoid breaking the pasta or broccoli.
8. Transfer the mixture to the prepared baking dish, spreading it out evenly, and sprinkle the 1/4 cup of grated Parmesan cheese on top.
9. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown. Tip: Let it rest for 5 minutes after baking so it sets up nicely for serving.
10. Delight in the creamy, cheesy layers with a slight crunch from the broccoli—it’s a comforting texture that pairs wonderfully with a simple green salad or crusty bread for a complete meal. Feel free to customize by adding cooked chicken or swapping in different cheeses for a fun twist.
Zesty Lemon and Asparagus Bow Tie Pasta
Just when you need a bright, satisfying meal that comes together quickly, this zesty lemon and asparagus bow tie pasta delivers. Join me as we walk through each simple step to create this vibrant dish. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of bow tie pasta
– 1 bunch of fresh asparagus, about a pound
– 2 lemons
– 3 cloves of garlic
– 1/4 cup of olive oil
– A splash of heavy cream, about 1/4 cup
– A couple of tablespoons of grated Parmesan cheese
– A pinch of red pepper flakes
– Salt and freshly ground black pepper
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. While the water heats, rinse the asparagus under cold water, then snap off the tough woody ends where they naturally break.
3. Cut the trimmed asparagus into 1-inch pieces on a diagonal for better surface area.
4. Zest one lemon to get about 1 tablespoon of zest, then juice both lemons to yield roughly 1/3 cup of juice.
5. Mince the 3 cloves of garlic finely.
6. Once the water is boiling, add the 12 ounces of bow tie pasta and cook according to package directions, usually 10-12 minutes, until al dente.
7. While the pasta cooks, heat the 1/4 cup of olive oil in a large skillet over medium heat.
8. Add the minced garlic and a pinch of red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
9. Tip: To prevent garlic from burning, keep the heat at medium and stir constantly.
10. Add the asparagus pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until bright green and tender-crisp.
11. Tip: For even cooking, spread the asparagus in a single layer in the skillet.
12. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
13. Reduce the skillet heat to low, then add the drained pasta to the skillet with the asparagus.
14. Pour in the lemon juice, lemon zest, and the splash of heavy cream, stirring to combine everything evenly.
15. If the sauce seems too thick, gradually add the reserved pasta water, a few tablespoons at a time, until it reaches a silky consistency.
16. Tip: The starchy pasta water helps emulsify the sauce, making it cling better to the pasta.
17. Season the dish with salt and freshly ground black pepper to your liking.
18. Remove the skillet from the heat and stir in the couple of tablespoons of grated Parmesan cheese until melted.
19. Serve immediately while warm. This dish boasts a delightful contrast of textures with tender pasta and crisp asparagus, all coated in a creamy, tangy lemon sauce that’s brightened by a hint of heat from the pepper flakes. Try topping it with extra Parmesan or a sprinkle of fresh herbs for a restaurant-worthy finish at home.
Savory Bacon and Pea Bow Tie Pasta
Tired of the same old pasta dishes? This savory bacon and pea bow tie pasta is a comforting weeknight meal that comes together in under 30 minutes. Think crispy bacon, sweet peas, and tender pasta all coated in a creamy, cheesy sauce—it’s a crowd-pleaser that even picky eaters will love.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces of bow tie pasta (that’s about half a standard box)
– 6 slices of thick-cut bacon, chopped into little bits
– A couple of cloves of garlic, minced
– A cup of frozen peas (no need to thaw them first!)
– A splash of heavy cream, about ½ cup
– A good handful of grated Parmesan cheese, roughly ½ cup
– Salt and freshly ground black pepper
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the bow tie pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should be tender but still have a slight bite).
3. While the pasta cooks, heat a large skillet over medium heat and add the chopped bacon. Cook for 8–10 minutes, stirring often, until the bacon is crispy and browned.
4. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
5. Add the minced garlic to the skillet and cook for 30–45 seconds, just until fragrant—be careful not to let it burn!
6. Stir in the frozen peas and cook for 2–3 minutes until they’re heated through and bright green.
7. Pour in the heavy cream and bring it to a gentle simmer over medium-low heat, letting it thicken slightly for about 2 minutes.
8. Drain the cooked pasta, reserving ½ cup of the pasta water, and add the pasta directly to the skillet with the cream sauce.
9. Toss everything together, adding the reserved pasta water a little at a time if the sauce seems too thick—this helps it cling to the pasta better.
10. Remove the skillet from the heat and stir in the grated Parmesan cheese and cooked bacon until the cheese melts into the sauce.
11. Season with salt and freshly ground black pepper to taste, giving it one final toss to combine.
Velvety and rich, this pasta boasts a delightful contrast between the crispy bacon and tender peas, all enveloped in a creamy Parmesan sauce that coats every nook of the bow ties. Serve it straight from the skillet for a cozy family dinner, or top it with extra Parmesan and a sprinkle of red pepper flakes for a bit of heat. It’s also fantastic with a side of garlic bread to soak up any extra sauce!
Conclusion
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Exploring these 30 bow tie pasta recipes is your ticket to easy, delicious weeknight dinners. From creamy to zesty, there’s a dish for every craving. We hope you find a new family favorite! Don’t forget to share which recipe you loved most in the comments below and pin this roundup to your Pinterest boards for your next busy night. Happy cooking!
