Creamy farfalle with sun-dried tomatoes

  • Preparation 20 min
  • Cooking 25 min
  • Servings 6
  • Freezing I do not suggest

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Ingredients

  • 450 g (1 lb) farfalle pasta
  • Olive oil
  • ½ yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 jar (280 ml) sun-dried tomatoes, drained (reserve the oil), finely chopped
  • ½ orange bell pepper, diced
  • 1 container (142 g / 5 oz) baby spinach, roughly chopped
  • 2 tbsp (30 ml) white wine
  • ½ tsp (2.5 ml) Italian seasoning
  • ½ tsp (2.5 ml) smoked paprika
  • 190 ml (¾ cup) 15% table cream
  • 110 g (1 ¼ cups) finely grated Grana Padano cheese + extra for serving
  • Fresh parsley, chopped (for serving)
  • Salt and freshly ground pepper

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Preparation

  • In a large pot of boiling salted water, cook the pasta al dente following package instructions. Drain in a colander, drizzle with a thin stream of olive oil and toss. Set aside.
  • In the same pot heated over medium heat, add the onion, garlic, sun-dried tomatoes and about 2 tbsp of oil from their jar. Cook for 3 to 4 minutes, stirring.
  • Add the bell pepper and mix. Cook for 2 minutes, stirring.
  • Add the spinach and cook for 2 minutes to wilt.
  • Add the white wine, Italian seasoning and smoked paprika, mix and cook for 2 minutes. Season with salt and pepper to taste.
  • Add the cream and grated cheese, mix and cook for 2 minutes, stirring to melt the cheese.
  • Add the pasta and drizzle with 2 to 3 tbsp of oil from the sun-dried tomato jar. Cook for 2 minutes, stirring to coat the farfalle well with sauce.
  • Garnish with fresh parsley and Grana Padano cheese before serving.