12 bow tie pasta gorgonzola Recipes

dried apricots , cut into thin strips, sherry or reduced-sodium chicken broth, uncooked bow tie pasta, chopped fresh mushrooms, olive oil, garlic cloves, minced, shredded cooked chicken breast, heavy whipping cream, reduced-sodium soy sauce, crumbled gorgonzola cheese, almonds, toasted, green onion, chopped, salt, pepper

ground beef, onion, diced, garlic, minced, diced carrots, chopped green bell pepper, tomatoes, diced, stewed tomatoes , with juice, onion powder, dried parsley, cayenne pepper, salt and pepper to taste, tomato sauce, white sugar, farfalle (bow tie) pasta, crumbled gorgonzola cheese (optional)

packaged dry mafalda , large bow tie, or campanelle pasta, mesclun or other spring greens, grape tomatoes or cherry tomatoes, halved lengthwise, crumbled gorgonzola, blue , or feta cheese (2 oz), olive oil, white wine vinegar or balsamic vinegar, salt and freshly ground black pepper, pine nuts, toasted

bow tie pasta, cooked, evaporated milk, gorgonzola, frozen peas, thawed, chopped walnuts, toasted, onion salt (optional), garlic powder (optional)

diced tomatoes, bow tie pasta (uncooked ), butter or 1/4 cup margarine, all-purpose flour, salt, pepper, milk, shredded mozzarella cheese, grated romano cheese, shredded parmesan cheese, crumbled blue cheese (or gorgonzola), minced fresh parsley

unsalted butter, all-purpose flour, milk, a 28- to 32-oz c n whole it li n tom toes, dr ined, reserving 1 1/4 cups juice, nd chopped fine, bow-tie pasta, coarsely grated mozzarella cheese (about 6 oz), crumbled gorgonzola cheese (about 2 oz), diced italian fontina cheese (about 2 oz), freshly grated romano cheese (about 4 oz), chopped fresh parsley leaves (preferably flat-leafed)

bow tie pasta, olive oil, garlic cloves, minced (1 tbsp prepared minced garlic), sun-dried tomato, red pepper, cubed, yellow pepper, cubed, green pepper, cubed, sweet onion, cubed, basil, oregano, gorgonzola, mild italian sausage (johnsonville sweet saugage with basil is best)

broccoli, tops cut into 3/4-inch florets, stems cut into 1/4-inch-thick rounds, farfalle (bow-tie) pasta, mayonnaise, sour cream, white wine vinegar, gorgonzola cheese (about 2 cups), crumbled, green onions, chopped, celery stalks, thinly sliced, chopped fresh parsley

boneless chicken breasts, bow tie pasta, broccoli florets, chopped, margarine, divided, sliced mushrooms, red bell pepper, seeded and chopped, all-purpose flour, milk, water, gorgonzola, crumbled, salt, pepper

shallots (about 24), peeled , halved lengthwise, olive oil, fresh breadcrumbs made from french bread, farfalle (bow-tie) pasta, asparagus, trimmed, cut diagonally into 11/2-inch pieces, creamy blue cheese (such as saga blue or gorgonzola), cut into 1/2-inch pieces