Friday, June 22, 2018

Bowtie Spinach Alfredo

Here's another great and healthier version of fettuccine alfredo!  It's also really quick and easy to make, you could have this on the table in 20 minutes.  My husband and I both really like it and think the spinach is the perfect addition.  We like the bowties, but you could use a different shape of pasta.  Also, if you prefer using fresh spinach, just leave out the frozen (obviously) and saute 6 C fresh baby spinach with the garlic while making the sauce.  You could toss in some shredded chicken at the end or saute some chopped chicken breast or shrimp before adding the garlic and spinach if you wanted, too.  Heck, even add a can of drained, chopped artichoke hearts if you want a spinach artichoke dip inspired pasta dish.  There are tons of options!
The inspiration for this recipe came from Budget Bytes, but it's basically a tweaked version of my Pumpkin Fettuccine Alfredo.  The cornstarch is necessary to thicken the sauce up a bit since it doesn't have pumpkin to help out. Like the Pumpkin Fettuccine Alfredo, it reheats very well, just microwave it and add a little milk if necessary to keep it from being dried out.
Bowtie Spinach Alfredo
1 lb bowtie pasta
12 oz bag frozen spinach
4 Tbsp butter
4 cloves garlic, minced
8 oz cream cheese, cubed
2 1/2 C milk
1 tsp salt
1/2 tsp black pepper
3 Tbsp milk with 2 Tbsp cornstarch dissolved in it 
1 C freshly grated parmesan
Cook pasta in salted water until almost done, add spinach and cook another minute or two. Drain thoroughly and return to pot.  Stir in a small amount of butter if the sauce is not almost done so the pasta won't stick together.  Cover with lid and set aside
Make the sauce while the pasta cooks.  Melt butter in saucepan over medium-low heat.  Saute garlic until tender.  Add cream cheese and 1/2 C milk.  Whisk until as smooth as possible.  Add remaining milk, salt, and pepper.  Bring to a simmer.  Make a slurry with the milk and cornstarch, pour it into the simmering sauce, and stir for a minute or so until thickened. Stir in parmesan until melted
Pour sauce over pasta and spinach, toss to combine, and serve.
Yield: 6 servings