Broccoli & Bow Ties

"This Barefoot Contessa recipe was posted in response to a request. Enjoy!"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Lori Mama photo by Lori Mama
Ready In:




  • Bring a large pot of salted water up to the boil, add broccoli florets, and cook for just 3 minutes; you need the water to cook the pasta, so do not drain; instead, remove broccoli with a large slotted spoon and place into a large serving bowl.
  • Making sure the water is still boiling, add pasta; cook according to pkg directions (about 10 to 12 minutes), then drain well and add cooked pasta to the broccoli.
  • While pasta is cooking, toast the pine nuts: place a small skillet over medium-low heat and add nuts to skillet; stir often--it will take about 5 minutes for them to toast; watch carefully so they do not burn; set aside.
  • Now heat the butter and oil in a small skillet over medium-low heat; add both minced garlic and lemon zest and saute for one minute.
  • Remove skillet from burner and add the salt and pepper, and the lemon juice; stir to combine then pour over the broccoli and pasta in the large bowl; toss.
  • Taste pasta and broccoli mixture and add more salt or pepper if necessary.
  • Sprinkle toasted pine nuts and parmesan over dish, and serve.

Questions & Replies

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  1. This is a great recipe. I've probably made it a dozen times over the past few years.
  2. I love it! I get tired of cooking vegetables the same way all the time & pasta is a hassel because it always needs cream which goes bad so quickly so I never buy it. This recipe solved both dilemmas and didn't require any extra pans/pots. Thank you! Good and tasty. Btw I added some crushed red peppers, probably doubled the garlic (maybe even more than doubled it), and decided after adding the parmesan that it's better without it.
  3. I have made this salad many times. It is one my favorites.
  4. This dish has a very fresh taste. I love the combination of broccoli, garlic and lemon, so I knew this would be great. I only used 1/2 the salt and it was enough for me. Very good, I will make again.
  5. Very good, especially that tangy lemon sauce and proportions were just right. Made for Going Green, a March tag game.


  1. I made a lot of modifications but it came out excellent. I used asparagus instead of broccoli. I sauteed the chopped asparagus in olive oil along with a few cloves of minced garlic. I added that to the bow tie pasta (cooked al dente) along with the juice of half a lemon. I sauteed the pine nuts in the same pan. The rest of the recipe is pretty much the same.


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