Parmesan Spinach Farfalle

I love spinach. I love, love pasta. I love, love, love Parmesan Spinach Farfalle. Creamy, cheesy, salty, and tender pasta with fresh spinach is a crowd-pleaser that looks as beautiful as it tastes. Everything about this dish gives me another reason to own my elliptical.

Essentials

12 Oz. Farfalle

2 Cloves Garlic, finely diced

2 T Butter

1/2 C Half-and-Half

1/4 C Heavy Cream

1-1/2 C Parmesan Cheese, finely grated

6 Oz. Fresh Baby Spinach

1/2 Tsp Sea Salt

1/4 C Chicken Broth

Directions

1. Fill a large pot 3/4 full of water, add olive oil and sea salt, and bring to boil over medium-high heat.

2. Add Farfalle to boiling water and boil until tender; about 7 minutes.

3. In a large skillet over medium heat, melt butter and sauté garlic and spinach.

4. Add half-and-half, heavy cream and salt to the skillet; stir until incorporated.

5. Sprinkle grated Parmesan into cream mixture and incorporate with figure eight stirring motions..

6. Bring to a gentle boil and add chicken broth if mixture becomes too thick.

7. Toss tender Farfalle into finished sauce and serve!

Top with more freshly grated Parmesan cheese. Capers compliment this dish nicely as well.

xo, Melissa