Creamy Bow Tie Pasta
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
783 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Bow Tie Pasta
Description
The recipe starts with preparing a mixture of light cream, chicken broth, and cornstarch to create a smooth, slightly thickened sauce. Bow tie pasta is cooked until al dente, reserving some pasta water to adjust the sauce consistency. Butter is melted with minced garlic and Italian seasoning until aromatic.
The broth and cream mixture is added to the pan with diced sundried tomatoes and simmered to thicken slightly. The cooked pasta, spinach, Parmesan cheese, and some pasta water are then combined in the sauce. This heats briefly to meld flavors and allow the sauce to adhere to the noodles. Salt and pepper are added to taste, and extra Parmesan and fresh basil can garnish the dish before serving.
This creamy pasta pairs well with lighter salads or grilled proteins. Using light cream (such as half and half) balances richness, and the sundried tomatoes contribute acidity and sweetness. The technique of reserving pasta water helps achieve desired sauce thickness and coating ability.
Leftovers keep well refrigerated for several days; adding cream or milk before reheating restores sauce texture. Choices like butter substitutes or different cream types can adjust richness and flavor profile.
Ingredients
- 16 ounces bow tie pasta farfalle, save ½ cup pasta water
- 2 ¼ cups light cream
- 1 ½ cups chicken broth not reduced sodium
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons butter
- 3 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ½ cup sundried tomatoes drained and diced, oil-packed
- 1 ½ cups spinach slightly chopped, or baby spinach, fresh
- ¾ cup Parmesan Cheese plus extra for garnish, shredded
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Combine cream, broth, and cornstarch in a bowl. Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm). Reserve ½ cup pasta water and drain pasta well. Do not rinse.
- While pasta is cooking, melt butter in a large saucepan over medium-high heat. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute.
- Stir the broth mixture and add to the saucepan with sundried tomatoes. Simmer for 3 minutes or until slightly thickened.
- Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through, adding more pasta water if needed.
- Season with additional salt and pepper to taste. Garnish with fresh basil and parmesan if desired.
Notes
- Use half & half or cream with about 12% milk fat as light cream.
- Salt pasta water well and do not rinse pasta after cooking to help sauce stick.
- Optionally substitute butter with oil from sundried tomatoes.
- If thicker sauce is desired, simmer an extra minute or two after combining ingredients.
- Store leftovers covered in the refrigerator for up to 4 days; add cream or milk when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Serving | 1.75cups | |
| Calories | 783 | 39% |
| Carbohydrates | 95g | 32% |
| Protein | 25g | 50% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 737mg | 31% |
| Potassium | 649mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2208IU | 44% |
| Vitamin C | 18mg | 20% |
| Calcium | 331mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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