Easy Bow Tie Pasta with Sun-dried Tomatoes
This Vegetarian pasta is quick to put together, loaded with flavor and makes a great weeknight dinner. If you'd like to amp up the protein content, white meat chicken or shrimp both work well. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
8 ounces bow tie pasta
1 tablespoon unsalted butter
1 7-ounce jar julienned sun-dried tomatoes packed in oil, drained
3 cloves garlic, minced
1 small yellow onion, chopped
1/4 cup dry white wine or vegetable stock
2/3 cup whipping cream
2 cups baby spinach leaves
1/2 cup freshly grated parmesan cheese
Salt and freshly cracked black pepper
1 tablespoon unsalted butter
1 7-ounce jar julienned sun-dried tomatoes packed in oil, drained
3 cloves garlic, minced
1 small yellow onion, chopped
1/4 cup dry white wine or vegetable stock
2/3 cup whipping cream
2 cups baby spinach leaves
1/2 cup freshly grated parmesan cheese
Salt and freshly cracked black pepper
Directions
Bring a large pot of water to a boil and season with salt. Cook pasta to al dente according to package directions. Drain and set aside, reserving 1/2 cup of the pasta water.
While pasta is cooking, heat a large skillet to medium on the stove top and add butter. Once butter melts, add onions and sauté for 4-5 minutes. Add garlic and cook for 1 minute more. Add sun-dried tomatoes and cook for another 30 seconds. Deglaze pan with wine or stock, making sure to scrape up all the brown bits fro the bottom of the pan with wooden spoon. Cook until the liquid is mostly gone. Add pasta, spinach and cream and let cook for 2-3 minutes. If you'd like a thinner sauce, add a little bit of the reserved pasta water at this point and stir.
To serve, add a scoop of pasta to a serving dish, sprinkle with parmesan and season with salt and pepper.
While pasta is cooking, heat a large skillet to medium on the stove top and add butter. Once butter melts, add onions and sauté for 4-5 minutes. Add garlic and cook for 1 minute more. Add sun-dried tomatoes and cook for another 30 seconds. Deglaze pan with wine or stock, making sure to scrape up all the brown bits fro the bottom of the pan with wooden spoon. Cook until the liquid is mostly gone. Add pasta, spinach and cream and let cook for 2-3 minutes. If you'd like a thinner sauce, add a little bit of the reserved pasta water at this point and stir.
To serve, add a scoop of pasta to a serving dish, sprinkle with parmesan and season with salt and pepper.
Looking for inspiration? Try these recipes:
Sweet Potato and Fennel Gratin with Caramelized Onions
Spinach and Feta Quiche with Sweet Potato Crust
Split Pea Soup
