Creamy Spinach and Sun-Dried Tomato Farfalle

• 8 oz farfalle pasta
• 2 cups fresh spinach, roughly chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• Optional: 1/4 cup pine nuts, toasted

Steps

1. 1 Cook the farfalle according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. 3 Add chopped sun-dried tomatoes and cook for 2 minutes.
4. 4 Stir in heavy cream and bring to a gentle simmer.
5. 5 Reduce heat to low, then add Parmesan cheese, stirring until melted and sauce is creamy.
6. 6 Add chopped spinach to the sauce, stirring until wilted.
7. 7 Combine the cooked farfalle with the sauce, stirring to coat.
8. 8 Season with salt and pepper to taste.
9. 9 Serve immediately, optionally garnished with toasted pine nuts.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add grilled chicken for a heartier meal.
• Swap farfalle for penne or fusilli for a different texture.

Substitutions

• Use half-and-half in place of heavy cream for a lighter option.
• Substitute spinach with kale for a more robust green.

Pairings

• A crisp Pinot Grigio complements the dish perfectly.
• Serve with garlic bread for a cozy meal.

Nutrition

Tips

• For extra flavor, rehydrate sun-dried tomatoes in warm water for 10 minutes before chopping.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a splash of milk to restore creaminess.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Sprinkle with extra Parmesan and cracked black pepper before serving.

FAQ