Ingredients:
12 oz bow tie pasta (farfalle)
2 tbsp olive oil
1 large onion, thinly sliced
8 oz mushrooms, sliced
3 cups fresh spinach
2 cloves garlic, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
Directions:
Cook the pasta: Boil the bow tie pasta according to package instructions until al dente. Drain and set aside.
Caramelize the onions: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized, about 10-15 minutes. Remove from the pan and set aside.
Sauté the mushrooms: In the same skillet, heat the remaining olive oil and sauté the mushrooms for about 5-6 minutes until golden and tender. Add the minced garlic and cook for another minute.
Wilt the spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Make the sauce: Lower the heat and pour in the heavy cream, stirring to combine. Add the caramelized onions back to the pan, along with the Parmesan cheese. Simmer until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes, if desired.
Combine and serve: Toss the cooked pasta into the creamy sauce, ensuring everything is well coated. Serve with additional Parmesan and freshly ground pepper.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 450 kcal per serving
