Broccoli, edamame (soy beans)celery and onions cooked, added to bow tie pasta. Tuna or crab can be added if desired. Can be served cold or hot.
- 2 cups dry bow tie pasta
- 3 cups broccoli florets
- 1⁄2 cup minced onion
- 2 cups edamame, with pod shelled or 1 cup edamame, shelled
- 2 cups chopped celery
- 1⁄3 cup melted butter or 1⁄3 cup margarine
- 1⁄8 teaspoon curry powder
- 1⁄2 teaspoon pepper
- 3⁄4 teaspoon salt or 3⁄4 teaspoon salt substitute
- 1 1⁄2 tablespoons tone's dry dry buttermilk
- 3⁄4 cup mayonnaise
- 3⁄4 cup ranch dressing (optional)
- 1 cup shredded cheddar cheese (optional) or 1 cup shredded monterey jack cheese (optional)
- Cook bow tie pasta until ala dente,drain.
- In same pot cook broccoli, shelled edamame, celery in 1/2 cup water. Cover and simmer 10 minutes. Drain.
- In small bowl, mix butter or margarine with curry powder. Whisk well; set aside.
- Pour pasta into round large baking dish.
- Toss with butter or margarine mixture. When you do that the dish is also greased.
- Add cooked vegetables and mix well.
- Sprinkle with pepper and salt.
- Mix dressing in bowl with whisk.
- Add dressing and mix with pasta vegetable mixture.
- Note: Use Ranch dressing and add to mixture if you wish. DO NOT USE BOTH.
- Add optional drained chunk tuna or lump crab meat if desired.
- Add cheese over the top.
- If you want to serve hot, cook covered 375°F for 30 minutes.
- To serve cool, cover for at least 2 hours in refrigerator.
- Note: I take 1 cup cook broccoli florets and put them on a cutting board and chop fine and then add in to the pasta. It makes the color of the dish and the dressing really beautiful and appetizing.
- This is a meal with hot crusty garlic bread or buns.