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.
1 cupMarinated Sun-Dried Tomatoes, in oil(chopped)
(1)12-ounce jarMarinated Artichokes(chopped)
4 to 5ouncesBaby Spinach
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.
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.
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.
Add parmesan cheese ½ cup at a time, stirring well after each addition. This keeps it from clumping together. Fold in sundried tomatoes, artichoke hearts, and spinach.
Cook for about 5-7 minutes or until it begins to thicken.
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.
Toast the walnuts in a skillet. Garnish with toasted walnuts and a sprinkle of parmesan cheese.
This recipe was inspired by Joanna Gaines Magnolia Table Cookbook. I just changed up some of the ingredients and amounts by adding chicken broth, reducing some of the heavy cream, adding red pepper flakes for spice, added more garlic, using spinach instead of kale, and omitted the chives.
Keyword bowtie pasta, creamy bowtie pasta, creamy bowtie pasta with sundried tomatoes