Recipe by KRISTIE SINCLAIR
"This is a great recipe for a vegetarian pasta dish full of flavor."
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1 (16 ounce) package
farfalle (bow tie) pasta
red onion, chopped
yellow squash, chopped
sliced fresh mushrooms
red bell pepper, cut into strips
roma (plum) tomatoes, chopped
fresh basil leaves
finely grated Parmesan cheese
With some "adjustments" this recipe was absolutly wonderful and I intend on making this again..and again...What is great about it is you could serve as is..or even add some cut up marinated chicken breasts, or some shrimp into the mix. This time I added a pound of medium sized shrimp..next time, I think I may try some chicken. I also love the fact that this can be eaten cold or hot!
Now for the "adjustments" I didn't use a red onion, only because I am not too fond of them, so I used a yellow onion instead, and the whole thing, not just 1/2. I also used a whole red pepper instead of 1/2 and a few more mushrooms than that what was called for.
**A note for next time though....the recommened amount of veggies and pasta ratio seemed to be a little off..A 1 lb box of bow tie pasta makes a lot. I think next time I will add 2 zucchini and 2 squash instead of 1 each, and a lot more mushrooms (we just love mushrooms), along with the whole onion and the whole red pepper..Maybe even a whole yellow pepper added to the mix would be nice. I also wonder how this would taste using a can or two of rotelle tomatoes (chopped tomatoes with green chilis) instead of the cut up roma tomatoes....Might give it a nice "bite"
As is, this recipe isn't good--there's no sauce and no flavor. To make this recipe AMAZING, double all the ingredients (other than the pasta) and add a chicken bullion cube. When adding the olive oil, add a few tablespoons of tomato paste and let the sauce come to a boil before adding the pasta. I've even added a litte heavy cream to the sauce and it's great that way too.
This pasta dish was easy to make and full of flavor! I served it to a dinner party of 6 and it was a huge hit with them! I would suggest it to anyone who wants a quick and easy pasta dish to make.
Loved the basic recipe but made a few changes for my preference and convenience. Used angel hair, dried basil instead of fresh, and cooked all the tomatoes, rather than reserving any for the top. I also increased the amount of mushrooms, and used two zucchini squashes instead of one zucchini and one yellow squash because that's what was available at my grocery store. This is one of the healthiest recipes I've ever made at this site.
This was a fantastic recipe! I loved how healthy it all was and how the flavor of the veggies really came out. I added more cheese and salt than the recipe called for because it was kind of bland the first time I tried it, but otherwise, this is really great recipe that uses low-cost veggies and didn't take that long to make. Def. try again!
For those looking for more adventuresome cooking, you might want to try something different. Still, this is a simple, tried and true zucchini/pasta dish that is satisfying, nutritious and delicious. How can you go wrong?
This was amazing! I left out the mushrooms and fresh basil and added fresh spinach and 2 chicken breasts. I have a feeling I'll be craving this dish every week!
Delicious!! I used 3 zucchinis, no summer squash, no pepper and dried basil and oregano and it was wonderful!!! I cooked my veggies in a cast iron skillet and added a sprinkling of mozzerella cheese with the Parm! Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Bow Tie Medley
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 77
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