Bow Tie Pasta/Green Vegetables in Buttermilk Sauce

READY IN: 50mins




  • 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.