The Scoop
Creamy Bow Tie Pasta: An adaptable dish bridging new beginnings and comfort.
The idea for this creamy bow tie pasta came to me one crisp autumn afternoon, a few years after my career had taken an unexpected turn. I'd just experienced my first laid-off comfort meal—a rite of passage I wish no one had to undergo, but a moment that brought its own flavor of creativity. Staring at my pantry, I noticed an unopened package of bow tie pasta sitting right next to a jar of sun-dried tomatoes. Their potential called to me like ingredients in a culinary symphony waiting to be composed.
I filled a large pot with salted water and set it to boil, taking solace in the simple ritual of stirring butter into a hot pan while garlic and Italian seasoning filled the room with warmth. A splash of chicken broth and light cream combined with a whisper of cornstarch was my secret to making the sauce rich yet light, a nod to potential new beginnings. I watched the fresh spinach leaves wilt into brightness, bringing a touch of healthful green to the bowl. Parmesan followed, blending everything into a harmonious whole. A little reserved pasta water was my trick for tailoring the sauce, making sure it held the perfect coat over every bow tie.
As I seasoned with salt and pepper, garnishing the plates with fresh basil, it struck me how this moment was a fresh chapter. I savored that first bite, knowing comfort had found its way back to my table. In this dish, I've packed an ethos of adaptability and resilience, seasoned with a bit of humor and grace.
Ingredients
- 2 1/4 cups light cream
- 1 1/2 cups chicken broth
- 1 1/2 tablespoons cornstarch
- 1 (16-ounce) container bow tie pasta
- 1 1/2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 cup jarred oil-packed, sun-dried tomatoes, drained
- 1 1/2 cups fresh spinach leaves, slightly chopped
- 3/4 cup parmesan cheese, freshly grated
- kosher salt, to taste
- black pepper, to taste
- basil leaves, to taste, for garnish
Directions
- In a large bowl, add the light cream, the chicken broth, and the cornstarch and whisk to combine. Set it aside.
- In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain the remaining water.
- While the pasta is cooking, in a large saucepan over medium-high heat, melt the butter.
- Add the garlic and the Italian seasoning to the melted butter and cook, stirring frequently, until they are fragrant, about 1 minute.
- Add the reserved cream mixture and the sun-dried tomatoes to the garlic mixture and cook, about 3 minutes.
- Reduce the heat to medium-low. Add the cooked pasta, 3 tablespoons of the reserved pasta water, the spinach, and the parmesan cheese to the sauce mixture and cook until it has thickened and is heated through, about 2-3 minutes. Add more of the pasta water, as needed, to reach the desired consistency.
- Taste the pasta mixture and season with the salt and the black pepper, as needed.
- Serve the pasta garnished with the basil.
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