5.0 from 102 votes
Creamy Bow Tie Pasta
Farfalle noodles are served with a creamy sauce, spinach, and sun-dried tomatoes.
Cook Time
mins
Total Time
15 mins
Servings: 4 servings
Calories: 783 kcal
Course:
Main Course
Cuisine:
Italian
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 oil-packed sundried tomatoes drained and diced
- 1 ½ cups fresh spinach slightly chopped, or baby spinach
- ¾ cup shredded Parmesan cheese plus extra for garnish
- ¼ teaspoon salt and 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.
Cup of Yum
Notes
- For light cream, we use Half & Half or a cream that is about 12%M.F.
- Salt the pasta water generously. Do not rinse the pasta after cooking (or add olive oil to the water), the excess starch helps the sauce stick to the pasta.
- If desired, use a tablespoon of oil from the sundried tomatoes in place of butter.
- Heavy cream can be added in place of light cream. Reduce cornstarch to 1 1/2 teaspoons.
- If the sauce isn't thick enough, let it simmer for an extra minute or two.
- Store leftover creamy bow tie pasta in a covered container in the refrigerator for up to 4 days. Add a bit of cream or milk before reheating.
Nutrition Information
Serving
1.75cups
Calories
783
(39%)
Carbohydrates
95g
(32%)
Protein
25g
(50%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
101mg
(34%)
Sodium
737mg
(31%)
Potassium
649mg
(19%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
2208IU
(44%)
Vitamin C
18mg
(20%)
Calcium
331mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 783
% 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.