Pasta - Farfalle with Spinach - Pascento

By Pascento96

Ingredients

• 2 yellow and 2 red bell peppers, roasted
• 2 T. olive oil
• 10 oz spinach
• 1 t. minced garlic
• Freshly ground pepper to taste
• 1/4 cup white wine
• 2 cups chicken stock
• 1 lb Farfalle (bowtie) pasta
• 1/4 cup slivered basil leaves
• 2 T. extra virgin olive oil
• 1/4 cup freshly grated parmesan

Details

Servings 6

Preparation

Step 1

Peel and seed peppers and cut into julienne strips. In a large sauté pan over high heat, warm olive oil. Add spinach, ½ t. garlic and ground pepper to taste. Sauté spinach until soft, 2-3 minutes transfer to a plate. Reduce heat to medium and add ½ t. garlic, peppers, wine and stock. Simmer until sauce begins to thicken 8 to 10 minutes. Meanwhile in a large pot combine 6 qt. of water and bring to a boil. Add pasta and cook until tender to bite 10-13 minutes. Stir basil spinach and extra virgin olive oil into the sauce. In a large serving bowl, toss pasta and sauce. Sprinkle with freshly grated parmesan and serve.