Farfalle with Spinach Alfredo Sauce

• 8 oz farfalle pasta
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp butter
• Salt, to taste
• Black pepper, to taste
• 1/4 tsp nutmeg (optional)

Steps

1. 1 Cook the farfalle according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. 3 Pour in the heavy cream, bring to a gentle simmer, and stir in Parmesan until smooth.
4. 4 Add spinach to the sauce and cook until wilted.
5. 5 Toss the cooked pasta in the sauce, adding reserved pasta water as needed for desired consistency.
6. 6 Season with salt, pepper, and nutmeg if using. Serve immediately.

Nutrition

Tips

• For a dairy-free version, use a plant-based cream and cheese substitute.
• Add crispy pancetta or grilled chicken for extra protein.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to revive the creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Sprinkle with toasted pine nuts for added crunch.

FAQ