More Great Recipes: Pasta | Side Dish

Farfalle Florentine


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 box TriColor Farfalle
1/2 stick Butter
2-3 cloves Garlic, crushed
1/2 pkg fresh Baby Spinach
Lg pinch fresh Basil, torn
1/2c +/- fresh Asparagus, tips only
1 tblsp Flour
1 1/2 - 2c Cream
1/4c frozen Peas
1/4 chicken, cooked, chopped
1/2c fresh Ricotta
Salt & Pepper to taste


Cook pasta in boiling, salted water til just al Dente. While pasta boils, heat butter in large skillet. Add garlic and sauté 2-3min til aromatic. Add spinach, basil and asparagus; salt & pepper, and cook til spinach is wilted and asparagus is bright green and tender, 5-7min. Sprinkle flour over veggies and stir to make a roux; cook 2-4min. Slowly add 1cup or so of cream, stirring to incorporate and avoid lumps. Add peas and chicken, and cook 4-6min til heated thru. Add cheese by the teaspoons, and stir to melt and incorporate. Add more cream as needed to keep from becoming terribly thick, like gravy- you want this thin like an Alfredo sauce.


Drain pasta, pour sauce & veggies over and toss well to coat. Serve w/nice crusty Italian or French bread!


Pairs Well With


Notes

I like to use the TriColor pasta to make it more interesting, since everything else in it is green and white. Using Ricotta instead of hard cheese makes it very creamy and mild

This sounds like it would be perfect for my vegetarian client if I omit the chicken and save it for his wife to put into her portion. Thanks!

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