Bowtie Pasta and Spinach with Parmesan Cream Sauce
Bow Tie Pasta & Spinach with Parmesan Cream Sauce |
You will need...
12 oz Baby Spinach (2 x 6 oz bags, pre cleaned)
1 lb Bow Tie Pasta - Farfalle for the Purists
1 Roasted Red Pepper Diced- took mine from a jar this time, homemade is much better if you have the time!
1 16 oz can Black Olives, Cut in half, or chopped - YUP! Canned olives, Love'm, No Apologies
1 Pint Heavy Cream
1/2 Cup White Wine - I like a nice Pinot Grigio
1/2 -3/4 Cup Quality Parmesan and/or Italian Blend like Asiago & Provolone
1 tbsp fine minced Garlic - I ran a couple good cloves through a press
2 tbsp Olive Oil
Salt, Black Pepper & Crushed Red Pepper to taste
About 15 minutes prep, 45 minutes to cook.
Black Olives and Rasted Red Peppers |
Spinach Saute |
When the spinach is mostly wilted, add the garlic and continue to gently toss for a couple of minutes. Add the wine, turn the heat to medium high to reduce the wine by about 1/2 and put the water on high for the pasta in a separate pan. When the wine is reduced, add the cream and lower the heat just enough to keep it simmering and thickening while the pasta cooks. I add the cheese once I put the pasta in the water with a good dash of salt.. Start with just a 1/2 cup and add to taste & desired thickness.
Taste the sauce here for seasoning. If it seems too thin, it will thicken with more cheese and the addition of the pasta. I like the sauce to feel like a slightly rich soup before I add the bow ties. The pasta should take about 10 minutes to al dente. If you overcook the pasta to a soft consistency, it can turn to mush in the sauce. Toss the pasta in the sauce and Enjoy!!
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