Creamy Bowtie Pasta with Sun-dried Tomatoes
User Reviews
5
Creamy Bowtie Pasta with Sun-dried Tomatoes
Description
Creamy Bowtie Pasta with Sun-dried Tomatoes starts by boiling salted water and cooking bowtie pasta until al dente. Meanwhile, olive oil and minced garlic softly cook to release their aroma before mixing in heavy cream, cream cheese, chicken broth, black pepper, and red pepper flakes. Parmesan cheese is gradually stirred in to avoid clumps, thickening the sauce.
Marinated sun-dried tomatoes, artichoke hearts, and baby spinach fold into the sauce, imparting a balance of savory and fresh flavors. The pasta is drained, combined with the sauce, and mixed to evenly coat. Toasted walnuts sprinkled on top add texture contrast and a nutty flavor finish. The dish results in a creamy, slightly spicy pasta with pleasant brightness from the vegetables.
Adjust the sauce consistency by adding chicken broth if desired. Serve warm and garnish with extra Parmesan for added cheesiness.
Ingredients
- 1 to 2 Tablespoons extra-virgin olive oil
- 4 garlic minced, cloves
- 1 lb. bowtie pasta (aka farfalle)
- 1 1/2 cups heavy cream
- (1) ounce pkg. cream cheese
- 1 cup chicken broth
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 1/2 cups Parmesan Cheese shredded
- 1 cup sun-dried tomatoes chopped, marinated, in oil
- (1) ounce jar artichokes chopped, marinated
- 4 to 5 ounces baby spinach
- 1/2 cup walnuts (toasted)
Instructions
- Bring a large pot of water to boil. Add a generous amount of salt to the water. Once boiling, add pasta and cook according to package instructions.
- As the water is heating, heat another pot over medium heat. Add oil and garlic and cook for 1 minute. Be careful to not cook longer or the garlic can burn.
- Stir in heavy cream, cream cheese, chicken broth, pepper, and red pepper flakes. Stir well until cream cheese is melted. May want to reduce heat to medium-low.
- Add parmesan cheese 1/2 cup at a time, stirring well after each addition. This keeps it from clumping together. Fold in sundried tomatoes, artichoke hearts, and spinach.
- Cook for about 5-7 minutes or until it begins to thicken.
- Drain the pasta and add to the pot of sauce. Fold together. Add more chicken broth if you want a looser sauce. Taste for seasonings and add salt and pepper to taste.
- Toast the walnuts in a skillet. Garnish with toasted walnuts and a sprinkle of parmesan cheese.
Notes
- This recipe adds chicken broth to balance the heavy cream and incorporates red pepper flakes for mild spice.
- Baby spinach is used instead of kale for a softer texture.
- Toasted walnuts provide a crunchy garnish contrasting the creamy sauce.
- Adjust seasoning and sauce thickness as needed after combining pasta and sauce.
User Reviews
Overall Rating
5
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