- 1 lb. box of dry Farfalle (Bow Tie) pasta
- 1 stick unsalted butter
- 1 heaping Tablespoon minced garlic
- Three 6 oz. bags of Baby Spinach
- 1 teaspoon dried Herbs de Provence
- dash of red pepper flakes
- salt & pepper to taste
- freshly grated Parmigiano-Reggiano cheese
- 1 cup reserved pasta water
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- In a large deep skillet, melt butter and cook garlic over medium heat until fragrant. Be careful not to burn!
- Add dried herbs, red pepper flakes, spinach, one bag at a time, and cook until wilted. Remove from heat.
- Drain pasta reserving 1 cup of the water. Add the cooked pasta to the butter and spinach sauce and mix well. (You can now add some of the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed). Season with salt and pepper to taste and top with lots of freshly grated cheese.
The aroma of cooked garlic, the warm silky butter sauce and the nutty Parmesan cheese creates so much flavor that really not much else is needed. But the best part of this recipe is that you can easily customize it to your liking. You can add the vegetable you prefer. I’ve made it with arugula, kale and also with broccoli rabe. Each gives off a distinct flavor with the broccoli rabe being on the bitter side. It also goes really well with fennel sausage for a one-dish-meal!
It’s really a wonder how I don’t pack on the pounds nearly as much as I should because my eating habits are not necessarily waist friendly. But I really do love to cook and I much prefer to create an insanely delicious meal for my family. However moderation is everything so I’m giving you a fair warning, don’t be surprised if you find yourself reaching out for seconds…
This delicious post is linked to Tasty Tuesday linkup party with Lean Lena!