Bow Tie Pasta Primavera
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Adapted from a local newspaper. A primavera just means an assortment of lightly cooked, fresh, usually young vegetables in a light cream sauce. The possibilities are endless.
- Ready In:
- 1 lb bow tie pasta (farfalle)
- 1⁄4 lb asparagus, trimmed and cut into 1-inch lengths
- 1 cup green peas
- 10 ounces fresh spinach, stemmed and washed
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 (14 1/2 ounce) can diced tomatoes, with their juices
- 1⁄4 cup heavy cream
- 1⁄2 cup parmesan cheese, more for serving
- 1⁄2 teaspoon red chili pepper flakes
- salt & freshly ground black pepper
- Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook, stirring frequently about 7 minutes; add asparagus. Once both are tender add peas and spinach and simmer until spinach is wilted, about 30 seconds. Reserve about 1/2 cup of the pasta water, then drain pasta and veggies.
- In the meantime, heat a skillet over medium high heat and cook the garlic, stirring, until it start turn golden. Add the tomatoes and cook down until reduced to a pasta sauce, about 5 minutes. Add cream and cook about 3 minutes more (sauce should be thick enough to coat pasta).
- Return pasta and veggies to large pot and add the creamy tomato sauce, Parmesan cheese and chili flakes; toss to coat.
- After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmigiano, and chili flakes; toss to coat. If necessary, thin sauce with reserved pasta cooking water. Serve with grated Parmesan cheese.
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