Nothing says comfort food quite like bow tie noodles! These charming little pasta shapes are perfect for everything from quick weeknight dinners to impressive seasonal dishes. Whether you’re craving creamy sauces, hearty bakes, or fresh summer creations, we’ve gathered 24 mouthwatering recipes that will make any pasta lover’s heart sing. Get ready to fall in love with farfalle all over again!
Creamy Garlic Parmesan Bow Tie Pasta
Everyone needs a quick, comforting pasta dish in their rotation. This creamy garlic parmesan bow tie pasta delivers rich flavor with minimal effort. Perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 12 oz bow tie pasta (I always keep a box in my pantry for last-minute meals)
– 4 tbsp unsalted butter (salted works too, but I prefer controlling the salt myself)
– 6 garlic cloves, minced (fresh is essential here—don’t use jarred)
– 1 cup heavy cream (go for the good stuff, it makes all the difference)
– 1 cup freshly grated parmesan cheese (pre-grated won’t melt as smoothly)
– 1/4 tsp black pepper (freshly cracked adds nice texture)
– 1/4 cup chopped fresh parsley (dried just doesn’t give the same bright flavor)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving 1/2 cup of pasta water for later use.
4. Melt butter in the same pot over medium heat until foamy but not browned.
5. Add minced garlic and cook for 1 minute until fragrant but not burned.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
7. Reduce heat to low and gradually whisk in grated parmesan until completely melted and smooth.
8. Stir in black pepper and cooked pasta, tossing to coat thoroughly.
9. Add reserved pasta water 2 tablespoons at a time until sauce reaches your desired consistency.
10. Remove from heat and stir in chopped parsley until evenly distributed.
11. Serve immediately in warm bowls. A final sprinkle of extra parmesan makes it even better.
Amazingly creamy sauce clings perfectly to every bow tie’s ridges. The garlic shines through without overpowering, while the parmesan adds salty depth. Try topping with grilled chicken or serving alongside roasted vegetables for a complete meal.
Spicy Sausage and Bow Tie Skillet
Bold flavors come together quickly in this one-pan wonder that’s perfect for busy weeknights. Spicy sausage and tender bow tie pasta create a hearty, satisfying meal with minimal cleanup. This skillet dish delivers comfort with just enough kick to keep things interesting.
Ingredients
– 1 lb spicy Italian sausage (I like removing the casings for better browning)
– 8 oz bow tie pasta (farfallе works beautifully here)
– 1 yellow onion, diced (a sweet variety balances the heat)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1 red bell pepper, chopped (I prefer the sweetness it adds)
– 1 ½ cups chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream (room temperature blends smoother)
– ½ cup grated Parmesan cheese (freshly grated melts better)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 tsp red pepper flakes (adjust based on your heat tolerance)
– ½ tsp black pepper (freshly cracked adds more flavor)
– ¼ cup fresh parsley, chopped (added at the end for brightness)
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound spicy Italian sausage, breaking it into small chunks with a wooden spoon.
3. Cook sausage for 6-8 minutes until browned and crumbled, stirring occasionally.
4. Remove sausage from skillet with a slotted spoon, leaving 1 tablespoon drippings behind.
5. Add diced yellow onion and chopped red bell pepper to the hot drippings.
6. Sauté vegetables for 5 minutes until onions turn translucent and peppers soften.
7. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
8. Pour in 1 ½ cups chicken broth, scraping any browned bits from the skillet bottom.
9. Add 8 ounces bow tie pasta directly to the skillet, ensuring it’s submerged in liquid.
10. Bring mixture to a boil, then reduce heat to maintain a simmer.
11. Cover skillet and cook for 12 minutes, stirring halfway through to prevent sticking.
12. Uncover and stir in 1 cup heavy cream and cooked sausage.
13. Simmer uncovered for 3-4 minutes until sauce thickens slightly.
14. Remove from heat and stir in ½ cup grated Parmesan until melted.
15. Mix in 1 teaspoon red pepper flakes, ½ teaspoon black pepper, and ¼ cup chopped fresh parsley.
16. Let rest for 2 minutes before serving to allow flavors to meld.
What emerges is a creamy, robust dish where the al dente pasta holds its shape against the spicy sausage. The Parmesan adds a salty sharpness that cuts through the richness beautifully. For a fresh twist, top with extra parsley or serve alongside a crisp green salad to balance the meal.
Lemon Pepper Chicken with Bow Tie Noodles
Zesty lemon and bold black pepper transform simple chicken into something extraordinary. This one-pan wonder comes together in under 30 minutes, making it perfect for busy weeknights. Bow tie noodles catch every bit of the bright, savory sauce.
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced thin for quick cooking
– 8 oz bow tie pasta, my favorite shape for holding sauce
– 2 tbsp olive oil, extra virgin is my go-to for better flavor
– 3 cloves garlic, minced fresh—jarred just doesn’t compare
– 1 lemon, zested and juiced separately
– 1 tbsp black pepper, freshly cracked for maximum aroma
– 1/2 cup chicken broth, low-sodium so you control the salt
– 1/4 cup heavy cream, room temperature blends smoother
– 1/4 cup grated Parmesan, the good stuff from the refrigerated section
– 2 tbsp chopped fresh parsley, flat-leaf has more flavor than curly
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add bow tie pasta and cook for 10 minutes until al dente.
3. Drain pasta, reserving 1/4 cup pasta water for later.
4. Pat chicken breasts completely dry with paper towels.
5. Season chicken evenly with lemon zest and black pepper.
6. Heat olive oil in a large skillet over medium-high heat.
7. Add chicken in a single layer, working in batches if needed.
8. Cook chicken for 4 minutes per side until golden brown.
9. Remove chicken from skillet and set aside on a clean plate.
10. Reduce heat to medium and add minced garlic to the skillet.
11. Cook garlic for 1 minute until fragrant but not browned.
12. Pour in chicken broth, scraping up any browned bits from the pan.
13. Add lemon juice and heavy cream, stirring to combine.
14. Simmer sauce for 3 minutes until slightly thickened.
15. Return cooked chicken and any accumulated juices to the skillet.
16. Add cooked pasta and reserved pasta water to the sauce.
17. Toss everything together until well coated and heated through.
18. Stir in grated Parmesan until melted into the sauce.
19. Garnish with fresh parsley just before serving.
20. Taste and adjust seasoning if needed before plating. The bow tie noodles cradle the creamy lemon pepper sauce beautifully, while the tender chicken adds satisfying protein. Try serving it with a simple arugula salad to balance the richness, or pack leftovers cold for a next-day lunch that actually improves as flavors meld.
Pesto Bow Tie Pasta with Cherry Tomatoes
Hectic weeknights call for quick, satisfying meals that don’t skimp on flavor. Pesto bow tie pasta with cherry tomatoes is my go-to solution, ready in under 30 minutes. Here’s how I make it.
Ingredients
– 12 oz bow tie pasta (I always use De Cecco for better texture)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 cups cherry tomatoes, halved (the sweetest you can find)
– 1/2 cup prepared basil pesto (homemade is best, but a good store-bought works)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 2 cloves garlic, minced (fresh only, never jarred)
– 1/4 tsp red pepper flakes (adjust for your heat preference)
– Salt for pasta water (a generous handful makes a difference)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz bow tie pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat.
4. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.
5. Add 2 cups halved cherry tomatoes to the skillet, cooking for 4-5 minutes until they soften and release their juices.
6. Drain the cooked pasta, reserving 1/2 cup of pasta water for later use.
7. Add the drained pasta directly to the skillet with the tomatoes.
8. Stir in 1/2 cup prepared basil pesto and 1/4 cup grated Parmesan cheese, tossing to coat evenly.
9. If the sauce is too thick, gradually add reserved pasta water 2 tbsp at a time until desired consistency is reached.
10. Serve immediately while hot. Vibrant and fresh, this dish delivers a perfect balance of creamy pesto and sweet tomato bursts. The bow tie pasta catches the sauce beautifully in every bite. Try it topped with extra Parmesan and a drizzle of olive oil for serving.
Sun-Dried Tomato and Spinach Bow Ties
Last-minute dinner solutions don’t get much better than this vibrant pasta dish. Loaded with savory sun-dried tomatoes and fresh spinach, these bow ties come together in under 30 minutes. Perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
– 8 oz bow tie pasta (I always keep a box in my pantry for emergencies)
– 3 tbsp extra virgin olive oil (my go-to for better flavor)
– 3 garlic cloves, minced (fresh is essential here)
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (the oil-packed ones have superior texture)
– 4 cups fresh spinach (I like packing it in for extra greens)
– 1/4 cup grated Parmesan cheese (the good stuff, not the canned kind)
– 1/4 tsp red pepper flakes (adjust to your heat preference)
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/2 cup of pasta water for later use.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and cook for 1 minute until fragrant but not browned.
6. Stir in chopped sun-dried tomatoes and red pepper flakes, cooking for 2 minutes to intensify flavors.
7. Add fresh spinach in batches, wilting each addition before adding more.
8. Tip: Wilt spinach completely—this should take about 3 minutes total.
9. Add drained pasta to the skillet, tossing to coat with the tomato-spinach mixture.
10. Pour in 1/4 cup of reserved pasta water, stirring to create a light sauce.
11. Tip: Add more pasta water if the mixture seems dry—the starch helps the sauce cling.
12. Remove skillet from heat and stir in Parmesan cheese until melted.
13. Tip: Always add cheese off the heat to prevent clumping.
14. Season with salt and black pepper, tossing to combine thoroughly.
15. Serve immediately while hot. Delightfully chewy bow ties cradle the intense tomato flavor and tender spinach in every bite. The slight heat from red pepper flakes balances the richness perfectly. Try topping with extra Parmesan and serving alongside grilled chicken for a complete meal.
Bow Tie Pasta with Shrimp and Asparagus
Very few weeknight dinners balance elegance and simplicity like this one. Vibrant asparagus and plump shrimp transform basic bow ties into something special. You’ll have this on the table faster than takeout.
Ingredients
– 8 oz bow tie pasta – I love how the ridges catch every bit of sauce
– 1 lb large shrimp, peeled and deveined – fresh ones make all the difference
– 1 lb asparagus, trimmed and cut into 2-inch pieces – snap off the woody ends instead of cutting
– 3 tbsp extra virgin olive oil – my go-to for its fruity notes
– 4 garlic cloves, minced – don’t skimp here
– 1/2 cup chicken broth – low-sodium lets you control the salt
– 1/4 cup grated Parmesan cheese – freshly grated melts better
– 2 tbsp fresh lemon juice – bottled just doesn’t compare
– 1/4 tsp red pepper flakes – adjust to your heat preference
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for 10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/2 cup pasta water, then return pasta to the pot.
4. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Pat shrimp completely dry with paper towels – this ensures a good sear instead of steaming.
6. Season shrimp generously with salt and black pepper on both sides.
7. Add shrimp to hot skillet in a single layer and cook for 2 minutes until bottoms turn pink.
8. Flip shrimp and cook 1 more minute until opaque throughout, then transfer to a plate.
9. Reduce heat to medium and add remaining 1 tbsp olive oil to the same skillet.
10. Add asparagus and cook for 4 minutes, stirring occasionally, until bright green and crisp-tender.
11. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
12. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
13. Simmer for 2 minutes until liquid reduces by half.
14. Return cooked shrimp and any accumulated juices to the skillet.
15. Add drained pasta to the skillet along with Parmesan cheese and lemon juice.
16. Toss everything together, adding reserved pasta water 1 tbsp at a time until sauce coats pasta nicely.
17. Season with additional salt and pepper if needed.
Just cooked shrimp stay remarkably tender against the firm pasta bows, while the asparagus provides a satisfying crunch. Juicy lemon brightens each bite without overwhelming the garlic-infused sauce. For a restaurant-worthy presentation, garnish with extra Parmesan and serve immediately in warm bowls.
Mushroom and Bow Tie Stroganoff
Very few dishes deliver such creamy comfort with minimal effort. This mushroom and bow tie stroganoff transforms simple ingredients into a rich, satisfying meal perfect for busy weeknights. You’ll appreciate how quickly it comes together while tasting like you spent hours in the kitchen.
Ingredients
– 8 ounces bow tie pasta – I love how the ridges catch every bit of sauce
– 2 tablespoons olive oil – extra virgin is my go-to for better flavor
– 1 pound cremini mushrooms, sliced – baby bellas add deeper flavor than white buttons
– 1 medium yellow onion, finely chopped – this creates the flavor foundation
– 3 cloves garlic, minced – fresh only, please
– 1 cup vegetable broth – low sodium lets you control the salt
– 1/2 cup sour cream – full fat creates the creamiest texture
– 1/4 cup chopped fresh parsley – flat-leaf holds up better than curly
– 1 teaspoon paprika – smoked variety adds wonderful depth
– Salt and black pepper – freshly ground pepper makes all the difference
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta thoroughly but do not rinse – the starch helps the sauce cling better.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add sliced mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden color.
6. Flip mushrooms and cook 4 more minutes until evenly browned and moisture has evaporated.
7. Add chopped onion and cook 5 minutes until translucent and softened.
8. Stir in minced garlic and cook 1 minute until fragrant but not browned.
9. Sprinkle paprika over mushroom mixture and stir 30 seconds to toast the spices.
10. Pour in vegetable broth, scraping up any browned bits from the pan bottom.
11. Simmer mixture 3-4 minutes until liquid reduces by half.
12. Remove skillet from heat and let cool 2 minutes – this prevents the sour cream from curdling.
13. Stir in sour cream until fully incorporated and sauce appears creamy.
14. Add drained pasta to the skillet and toss to coat completely with sauce.
15. Season with salt and black pepper, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper.
16. Fold in chopped parsley just before serving for fresh color and flavor.
Our mushroom stroganoff delivers a luxurious creaminess that clings perfectly to each bow tie pasta ridge. The earthy mushrooms provide satisfying texture against the smooth sauce, while paprika adds subtle smokiness. Consider topping with extra parsley or serving alongside roasted asparagus for a complete meal that feels both comforting and sophisticated.
Zesty Italian Bow Tie Salad
Sick of boring pasta salads? This zesty Italian bow tie version delivers bold flavor with minimal effort. Perfect for potlucks or quick weeknight dinners, it comes together in under 30 minutes.
Ingredients
– 8 oz bow tie pasta (I always cook 2 extra ounces for testing doneness)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 3 tbsp red wine vinegar (the good stuff makes a difference)
– 1 tsp dried oregano (crush it between your palms to release more flavor)
– 1/2 tsp garlic powder (fresh minced works too if you have 5 extra minutes)
– 1/4 tsp red pepper flakes (I keep these handy for instant heat)
– 1/2 cup cherry tomatoes, halved (rainbow ones add nice color)
– 1/4 cup sliced black olives (the canned kind work perfectly here)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 2 tbsp chopped fresh basil (don’t skip this – it makes the salad)
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add bow tie pasta and cook for exactly 11 minutes, stirring occasionally to prevent sticking.
3. Drain pasta in a colander and immediately rinse with cold water for 1 minute to stop cooking.
4. Shake colander vigorously to remove excess water from the pasta.
5. In a large mixing bowl, whisk together olive oil and red wine vinegar for 30 seconds until emulsified.
6. Add dried oregano, garlic powder, and red pepper flakes to the dressing mixture.
7. Whisk dressing ingredients for another 15 seconds until fully combined.
8. Add cooled pasta to the dressing bowl and toss until every piece is coated.
9. Let pasta sit in dressing for 5 minutes to absorb flavors.
10. Add halved cherry tomatoes and sliced black olives to the pasta mixture.
11. Toss ingredients gently to distribute vegetables evenly.
12. Sprinkle grated Parmesan cheese over the salad.
13. Add chopped fresh basil and give one final gentle toss.
14. Serve immediately or refrigerate for up to 2 hours before serving.
The crisp bow ties hold their shape beautifully against the tangy dressing, while the tomatoes burst with freshness. Serve it alongside grilled chicken or scoop it into lettuce cups for a low-carb option.
Cheesy Broccoli and Bow Tie Casserole
Nothing beats a comforting casserole on busy weeknights. Cheesy broccoli and bow tie pasta bake together in this family favorite. It’s creamy, satisfying, and comes together quickly.
Ingredients
– 8 oz bow tie pasta – I love how the ridges hold the sauce
– 4 cups fresh broccoli florets – cut them small for even cooking
– 2 tbsp unsalted butter – makes the roux perfectly smooth
– 3 tbsp all-purpose flour – spoon and level for accuracy
– 2 cups whole milk – cold from the fridge works best
– 1 cup chicken broth – low sodium lets you control the salt
– 1 tsp garlic powder – my secret flavor booster
– 1/2 tsp black pepper – freshly ground adds brightness
– 2 cups shredded sharp cheddar – pre-shredded melts beautifully
– 1/2 cup panko breadcrumbs – for that essential crispy top
– 1 tbsp olive oil – extra virgin gives better flavor
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil.
3. Add bow tie pasta and cook for 8 minutes exactly.
4. Add broccoli florets to the pasta pot and cook for 2 more minutes.
5. Drain pasta and broccoli immediately in a colander.
6. Melt butter in the same pot over medium heat.
7. Whisk in flour continuously for 1 minute until golden.
8. Gradually pour in cold milk while whisking constantly.
9. Add chicken broth and continue whisking until smooth.
10. Stir in garlic powder and black pepper.
11. Cook sauce for 3-4 minutes until thickened enough to coat the back of a spoon.
12. Remove pot from heat and stir in 1 1/2 cups cheddar until melted.
13. Return drained pasta and broccoli to the cheesy sauce.
14. Toss everything together until evenly coated.
15. Transfer mixture to the prepared baking dish and spread evenly.
16. Sprinkle remaining 1/2 cup cheddar over the top.
17. Mix panko with olive oil in a small bowl.
18. Sprinkle breadcrumb mixture evenly over the casserole.
19. Bake at 375°F for 20 minutes until bubbly around edges.
20. Broil for 2-3 minutes until the top is golden brown.
Bubbly cheese and crisp breadcrumbs create the perfect textural contrast against tender pasta and broccoli. The sharp cheddar sauce clings beautifully to every bow tie fold. Serve it straight from the oven with a simple green salad for a complete meal that everyone will love.
Bow Tie Alfredo with Grilled Vegetables
Perfect for busy weeknights, this bow tie alfredo comes together in under 30 minutes. Grilled summer vegetables add fresh flavor and color to the creamy pasta. I love how the charred edges of the veggies contrast with the rich sauce.
Ingredients
- 8 oz bow tie pasta – I always use the ridged kind to catch more sauce
- 1 zucchini, sliced into 1/4-inch rounds – summer squash works great too
- 1 red bell pepper, cut into 1-inch strips
- 1 yellow onion, sliced into 1/2-inch wedges
- 2 tbsp extra virgin olive oil – my go-to for grilling
- 2 cloves garlic, minced – fresh only, never the jarred stuff
- 1 cup heavy cream – use the good quality stuff for best results
- 1/2 cup grated Parmesan cheese – I prefer freshly grated for better melting
- 2 tbsp unsalted butter – room temperature blends smoother
- 1/4 tsp black pepper – freshly ground adds more flavor
- 1/4 tsp salt – I use kosher salt for more even seasoning
Instructions
- Bring 4 quarts of salted water to a rolling boil in a large pot.
- Add bow tie pasta and cook for 11 minutes exactly for al dente texture.
- Meanwhile, preheat your grill or grill pan to medium-high heat (400°F).
- Toss zucchini, bell pepper, and onion with 1 tablespoon olive oil in a large bowl.
- Place vegetables on the hot grill and cook for 4 minutes per side until char marks appear.
- Remove vegetables from grill when tender but still slightly crisp.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 1 minute until fragrant but not browned.
- Pour in heavy cream and bring to a gentle simmer, stirring constantly.
- Reduce heat to low and whisk in Parmesan cheese until completely melted.
- Stir in butter until the sauce becomes smooth and glossy.
- Season sauce with salt and black pepper, stirring to combine.
- Drain cooked pasta, reserving 1/4 cup pasta water.
- Add drained pasta to the sauce along with grilled vegetables.
- Toss everything together, adding reserved pasta water 1 tablespoon at a time if sauce is too thick.
Al dente bow ties hold their shape beautifully against the velvety sauce. Charred vegetable edges provide smoky contrast to the creamy Parmesan base. Serve immediately with extra grated cheese for those who want it richer.
Herbed Butter Bow Ties with Bacon
Bold flavors meet comforting pasta in this herbed butter bow ties with bacon. This dish comes together quickly for weeknight dinners yet feels special enough for company. The crispy bacon and fresh herbs elevate simple ingredients into something memorable.
Ingredients
– 8 ounces bow tie pasta (I always keep a box in my pantry for quick meals)
– 6 slices thick-cut bacon, chopped (the good stuff makes all the difference)
– 4 tablespoons unsalted butter (I prefer European-style for richer flavor)
– 2 cloves garlic, minced (fresh only—no jarred substitutes)
– 2 tablespoons fresh parsley, chopped (measure after chopping for accuracy)
– 1 tablespoon fresh thyme leaves (strip them from the stems carefully)
– 1/4 teaspoon black pepper (freshly ground adds better flavor)
– 1/4 cup reserved pasta water (don’t skip this—it’s key for the sauce)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for 10-12 minutes until al dente (test a piece at 10 minutes).
3. While pasta cooks, place chopped bacon in a cold large skillet.
4. Turn heat to medium and cook bacon for 8-10 minutes until crispy, stirring occasionally.
5. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 1 tablespoon drippings in skillet.
6. Drain cooked pasta, reserving 1/4 cup pasta water before emptying colander.
7. Return skillet with bacon drippings to medium heat and add butter.
8. Melt butter completely, then add minced garlic and cook for 1 minute until fragrant.
9. Add cooked pasta to the skillet and toss to coat in butter mixture.
10. Pour in reserved pasta water and stir vigorously for 30 seconds to emulsify the sauce.
11. Remove skillet from heat and stir in crispy bacon, parsley, thyme, and black pepper.
12. Toss everything together until herbs are evenly distributed throughout the pasta.
Perfectly balanced between creamy and crisp, this pasta delivers savory bacon notes with fresh herbal brightness. The bow ties catch the buttery sauce in their folds beautifully. Try serving it alongside a simple green salad or topped with a fried egg for extra richness.
Mediterranean Bow Tie Pasta with Olives
Easy Mediterranean Bow Tie Pasta with Olives brings bright, fresh flavors to your weeknight dinner rotation. Everyone loves how quickly this colorful dish comes together while tasting like you spent hours in the kitchen. Expect vibrant colors and bold Mediterranean flavors in every bite.
Ingredients
– 12 oz bow tie pasta (I always use bronze-cut for better sauce cling)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1 cup Kalamata olives, pitted and halved (I prefer the briny saltiness of Kalamatas)
– 1 pint cherry tomatoes, halved (room temp tomatoes release more juice)
– 1/2 cup crumbled feta cheese (buy the block and crumble yourself for better texture)
– 1/4 cup fresh parsley, chopped (flat-leaf holds up better than curly)
– 1 lemon, juiced (always roll it on the counter first to get more juice)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– Salt to taste (I use kosher salt for more controlled seasoning)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for 10-12 minutes until al dente (test a piece at 10 minutes).
3. While pasta cooks, heat olive oil in a large skillet over medium heat for 2 minutes.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in cherry tomatoes and cook for 4-5 minutes until they start to soften and release juices.
6. Add Kalamata olives and red pepper flakes, cooking for 2 more minutes.
7. Drain pasta, reserving 1/2 cup of pasta water for later use.
8. Tip: Always reserve pasta water—the starchy liquid helps emulsify the sauce.
9. Add drained pasta directly to the skillet with the tomato-olive mixture.
10. Pour in 1/4 cup of reserved pasta water and toss to combine.
11. Tip: The pasta water should create a light sauce that coats each piece evenly.
12. Remove skillet from heat and stir in lemon juice and chopped parsley.
13. Fold in crumbled feta cheese gently to maintain some texture.
14. Tip: Adding feta off-heat prevents it from melting completely into the sauce.
15. Season with salt and toss everything together one final time.
Serve this immediately while the pasta is still warm and the feta maintains its creamy texture. The bow ties perfectly capture the bright tomato sauce and briny olive pieces in their folds. Try topping with extra fresh parsley and a drizzle of olive oil for restaurant-quality presentation at home.
Creamy Avocado and Bow Tie Salad
Here’s a bright, creamy pasta salad that comes together in minutes. How perfect for those busy weeknights when you want something satisfying but don’t want to spend hours cooking. The avocado dressing is the real star here—creamy without any mayo.
Ingredients
- 8 oz bow tie pasta (I always keep a box in my pantry for quick meals)
- 2 ripe avocados (look for ones that yield slightly to gentle pressure)
- 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
- 3 tbsp fresh lime juice (about 2 limes—fresh squeezed makes all the difference)
- 1 garlic clove, minced (I prefer using a microplane for super fine mincing)
- 1/2 tsp salt (I use fine sea salt for even distribution)
- 1/4 tsp black pepper (freshly cracked adds better flavor)
- 1/4 cup chopped fresh cilantro (stems removed for less bitterness)
- 1 cup cherry tomatoes, halved (I like the multi-colored ones for visual appeal)
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tablespoon of salt to the boiling water—this seasons the pasta from within.
- Cook bow tie pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, halve and pit both avocados, scooping flesh into a blender.
- Add olive oil, lime juice, minced garlic, salt, and black pepper to the blender.
- Blend on high speed for 45-60 seconds until completely smooth and creamy.
- Drain cooked pasta in a colander and rinse briefly with cool water to stop the cooking process.
- Transfer pasta to a large mixing bowl and let cool for 5 minutes—this prevents the avocado dressing from heating up too much.
- Pour avocado dressing over slightly cooled pasta and toss thoroughly to coat every piece.
- Gently fold in chopped cilantro and halved cherry tomatoes until evenly distributed.
Keep this salad chilled until serving—the cool, creamy texture contrasts beautifully with the tender pasta. The bright lime cuts through the richness while the tomatoes add juicy bursts. Try serving it alongside grilled chicken or stuffed into lettuce cups for a low-carb option.
Bow Tie Carbonara with Peas
Tired of complicated pasta dishes? This bow tie carbonara with peas delivers restaurant-quality flavor with minimal effort. The creamy sauce clings perfectly to those ruffled edges, while sweet peas add freshness and color.
Ingredients
– 12 oz bow tie pasta (I love how those ruffles catch every bit of sauce)
– 8 oz pancetta, diced (bacon works too, but pancetta gives better texture)
– 3 large eggs at room temperature (they incorporate into the sauce more smoothly)
– 1 cup freshly grated Parmesan cheese (never use the pre-shredded stuff – it doesn’t melt right)
– 1 cup frozen peas (keep them frozen until ready to use)
– 3 cloves garlic, minced (fresh only – jarred garlic just doesn’t compare)
– 1/2 cup heavy cream (this is my secret for extra creaminess)
– 1/4 cup fresh parsley, chopped (adds that bright finish)
– 1 tsp black pepper, freshly ground (pre-ground loses its punch)
– 1/2 tsp salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for exactly 11 minutes until al dente.
3. While pasta cooks, heat a large skillet over medium-high heat.
4. Add diced pancetta and cook for 6-8 minutes until crispy and browned.
5. Remove pancetta with a slotted spoon, leaving 2 tablespoons of fat in the skillet.
6. Reduce heat to medium and add minced garlic to the pancetta fat.
7. Cook garlic for exactly 1 minute until fragrant but not browned.
8. Whisk eggs, heavy cream, and grated Parmesan in a medium bowl until smooth.
9. Drain cooked pasta, reserving 1 cup of pasta water.
10. Immediately return hot pasta to the empty pot off the heat.
11. Quickly stir in frozen peas – the residual heat will thaw them perfectly.
12. Pour egg mixture over hot pasta while constantly stirring to prevent scrambling.
13. Add cooked pancetta and 1/4 cup of reserved pasta water.
14. Toss vigorously until sauce becomes creamy and coats every piece.
15. Stir in chopped parsley, black pepper, and salt.
16. Add more pasta water if needed to reach desired sauciness.
Rich, creamy sauce clings to every ruffled edge of the bow ties, while the peas provide sweet bursts against the salty pancetta. Serve immediately with extra Parmesan for grating over the top – the warmth of the pasta will melt it beautifully into the sauce.
Roasted Red Pepper and Feta Bow Ties
Vibrant roasted peppers and salty feta create a pasta dish that feels both elegant and effortless. This bow tie version comes together quickly for weeknights but impresses enough for company. You’ll love how the creamy sauce clings to those ruffled edges.
Ingredients
– 1 lb bow tie pasta (those ruffles catch every bit of sauce perfectly)
– 3 large red bell peppers (roasting them yourself makes all the difference)
– 8 oz feta cheese, crumbled (I always buy the block and crumble it myself for better texture)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 garlic cloves, minced (fresh only—jarred just doesn’t compare)
– 1/4 cup fresh basil, chopped (tear it at the last minute to prevent browning)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– Salt and black pepper
Instructions
1. Preheat your oven to 425°F.
2. Place whole red bell peppers directly on the oven rack.
3. Roast peppers for 25-30 minutes until skins are completely blackened and blistered.
4. Transfer peppers to a bowl and cover tightly with plastic wrap—the steam helps loosen the skins.
5. Let peppers steam for 15 minutes until cool enough to handle.
6. Peel off all the blackened skin from the peppers.
7. Remove stems and seeds from the peeled peppers.
8. Slice roasted peppers into thin strips.
9. Bring a large pot of salted water to a rolling boil.
10. Cook bow tie pasta according to package directions until al dente, about 10-12 minutes.
11. Reserve 1/2 cup pasta water before draining.
12. Heat olive oil in a large skillet over medium heat.
13. Add minced garlic and cook for 1 minute until fragrant but not browned.
14. Add roasted pepper strips and red pepper flakes to the skillet.
15. Cook pepper mixture for 3-4 minutes until heated through.
16. Add drained pasta to the skillet with the pepper mixture.
17. Toss everything together to coat the pasta evenly.
18. Add crumbled feta cheese and 1/4 cup reserved pasta water.
19. Toss continuously until feta begins to melt into a creamy sauce.
20. Stir in chopped fresh basil.
21. Season with salt and black pepper to taste.
22. Add more pasta water if needed to reach your desired sauce consistency. The ruffled bow ties hold onto that creamy, tangy sauce beautifully. Try serving it with grilled chicken or shrimp for a complete meal—the smoky peppers and salty feta pair wonderfully with protein.
Chicken Fajita Bow Tie Pasta
Bursting with bold Tex-Mex flavors, this pasta dish transforms weeknight dinner into something special. Chicken fajita ingredients mingle perfectly with bow tie pasta in one satisfying skillet meal. You’ll love how quickly everything comes together while delivering restaurant-quality taste.
Ingredients
– 1 lb boneless chicken breasts, sliced thin against the grain for maximum tenderness
– 8 oz bow tie pasta, my favorite shape for holding onto all those delicious juices
– 2 bell peppers (I use one red and one green for color contrast), sliced into thin strips
– 1 medium yellow onion, thinly sliced – don’t skip this, it adds essential sweetness
– 3 tbsp olive oil, extra virgin is my go-to for better flavor
– 2 tsp fajita seasoning, I prefer the boldness of store-bought blends
– 1/2 cup chicken broth, low-sodium lets you control the salt level
– 1/4 cup heavy cream, which creates the most luxurious sauce
– 1/4 cup chopped fresh cilantro, added at the very end for maximum freshness
– 1 lime, cut into wedges for squeezing over the finished dish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for exactly 11 minutes until al dente.
3. Drain pasta thoroughly but do not rinse – the starch helps the sauce cling better.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Add sliced chicken in a single layer and cook undisturbed for 3 minutes to develop a golden crust.
6. Flip chicken pieces and sprinkle with 1 teaspoon fajita seasoning.
7. Cook for another 3 minutes until chicken is cooked through, then transfer to a plate.
8. Add remaining 1 tablespoon olive oil to the same skillet.
9. Add sliced bell peppers and onion, spreading them in an even layer.
10. Cook vegetables without stirring for 2 minutes to get some charred edges.
11. Sprinkle remaining 1 teaspoon fajita seasoning over the vegetables.
12. Continue cooking while stirring occasionally for 4 more minutes until peppers are tender-crisp.
13. Pour in chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom.
14. Add heavy cream and bring the mixture to a gentle simmer.
15. Return cooked chicken and any accumulated juices to the skillet.
16. Add drained pasta and toss everything together until well coated.
17. Remove from heat and stir in chopped cilantro just before serving.
18. Serve immediately with lime wedges on the side. Vibrant and satisfying, this dish delivers tender chicken with crisp-tender vegetables clinging to every bow tie fold. The creamy sauce lightly coats each component without overwhelming the fresh flavors. For a fun presentation, serve in individual bowls with extra lime wedges and a sprinkle of cilantro on top.
Bow Tie Pasta Primavera
Dazzlingly fresh and vibrant, this bow tie pasta primavera celebrates spring vegetables at their peak. Don’t be intimidated by the ingredient list—everything comes together in under 30 minutes. This is my go-to weeknight dinner when I want something both impressive and effortless.
Ingredients
– 8 ounces bow tie pasta (I always keep De Cecco in my pantry for perfect al dente texture)
– 2 tablespoons extra virgin olive oil (my favorite California brand adds fruity notes)
– 3 cloves garlic, minced (freshly crushed releases the most flavor)
– 1 medium zucchini, sliced into half-moons
– 1 cup cherry tomatoes, halved (I look for the sweetest ones I can find)
– 1 cup broccoli florets (cut small for quick cooking)
– 1/2 cup heavy cream (room temperature blends smoother)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1/4 cup fresh basil, chopped (don’t substitute dried—it makes all the difference)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add bow tie pasta and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Add zucchini slices and cook for 3 minutes, stirring frequently.
6. Add broccoli florets and cook for 2 more minutes until bright green.
7. Add cherry tomatoes and cook for 2 minutes until they begin to soften.
8. Pour heavy cream into the vegetable mixture and bring to a gentle simmer.
9. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
10. Drain cooked pasta, reserving 1/4 cup pasta water.
11. Add drained pasta to the skillet with vegetables and sauce.
12. Toss everything together, adding reserved pasta water 1 tablespoon at a time if sauce seems too thick.
13. Stir in fresh basil, salt, and black pepper until evenly distributed.
14. Remove from heat and let rest for 2 minutes before serving.
Creamy sauce clings beautifully to each bow tie’s ridges, while the vegetables retain just enough crunch. The Parmesan adds salty depth that balances the sweet tomatoes and fresh basil. For a stunning presentation, garnish with extra basil leaves and serve immediately in warm bowls.
Conclusion
Whether you’re craving creamy Alfredo, zesty lemon herb, or classic marinara, these 24 bow tie noodle recipes offer endless inspiration for pasta lovers. We hope you find new favorites to delight your family and friends! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference.
