Creamy Bowtie Pasta with Sun-dried Tomatoes

Creamy Bowtie Pasta with Sun-dried Tomatoes

from modernhoney.com
Dinner
20 min
6 servings

Creamy Bowtie Pasta with Sundried Tomatoes Bowtie Pasta tossed with a garlic sundried tomato cream sauce with artichoke hearts and parmesan cheese and crunchy toasted walnuts. A quick 20-minute weeknight meal. 

Ingredients

  • 1 tablespoonsextra-virgin olive oil
  • 4garlic cloves ((minced))
  • 1 lb.bowtie pasta ((aka farfalle))
  • 1 ½ cupsheavy cream
  • 8-ounce pkg. cream cheese
  • 1 cupchicken broth
  • 1 teaspoonpepper
  • 1 teaspoonred pepper flakes
  • 1 ½ cupsshredded parmesan cheese
  • 1 cupmarinated sun-dried tomatoes, in oil ((chopped))
  • 12-ounce jar marinated artichokes ((chopped))
  • 4 ouncesbaby spinach
  • ½ cupwalnuts ((toasted))

Directions

  1. 1

    Bring a large pot of water to boil. Add a generous amount of salt to the water. Once boiling, add pasta and cook according to package instructions.

  2. 2

    As the water is heating, heat another pot over medium heat. Add oil and garlic and cook for 1 minute. Be careful to not cook longer or the garlic can burn.

  3. 3

    Stir in heavy cream, cream cheese, chicken broth, pepper, and red pepper flakes. Stir well until cream cheese is melted. May want to reduce heat to medium-low.

  4. 4

    Add parmesan cheese 1/2 cup at a time, stirring well after each addition. This keeps it from clumping together. Fold in sundried tomatoes, artichoke hearts, and spinach.

  5. 5

    Cook for about 5-7 minutes or until it begins to thicken.

  6. 6

    Drain the pasta and add to the pot of sauce. Fold together. Add more chicken broth if you want a looser sauce. Taste for seasonings and add salt and pepper to taste.

  7. 7

    Toast the walnuts in a skillet. Garnish with toasted walnuts and a sprinkle of parmesan cheese.

Creamy Bowtie Pasta with Sun-dried Tomatoes Recipe | Only Recipes