This pasta recipe is a one-pot meal with tons of flavor and it’s rich and creamy without being too heavy.
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
Directions :
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.
