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Creamy Pasta with Sun-Dried Tomatoes, Artichokes, Spinach, and Toasted Walnuts Recipe

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A creamy and flavorful pasta dish featuring bowtie pasta tossed in a rich sauce made from heavy cream, cream cheese, Parmesan, sun-dried tomatoes, marinated artichokes, and fresh baby spinach. Toasted walnuts add a delightful crunch and nutty finish to this vibrant Italian-inspired recipe, perfect for a quick and satisfying meal.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Pasta

  • 1 lb. Bowtie Pasta (aka farfalle)
  • Generous amount of salt (for boiling water)

For the Sauce

  • 1 to 2 Tablespoons Extra-Virgin Olive Oil
  • 4 Garlic Cloves (minced)
  • 1 1/2 cups Heavy Cream
  • 1 (8-ounce) package Cream Cheese
  • 1 cup Chicken Broth
  • 1 teaspoon Pepper
  • 1 teaspoon Red Pepper Flakes
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 cup Marinated Sun-Dried Tomatoes (in oil, chopped)
  • 1 (12-ounce) jar Marinated Artichokes (chopped)
  • 4 to 5 ounces Baby Spinach

For Garnish

  • 1/2 cup Walnuts (toasted)
  • Additional Parmesan Cheese (for sprinkling)

Instructions

  1. Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt to the boiling water, then add the bowtie pasta. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. Sauté the Garlic: While the water is heating, place another pot over medium heat. Add the olive oil and minced garlic. Cook for about 1 minute, stirring frequently, taking care not to burn the garlic as that will cause bitterness.
  3. Prepare the Cream Sauce: To the pot with garlic, stir in the heavy cream, cream cheese, chicken broth, pepper, and red pepper flakes. Stir continuously over medium heat until the cream cheese fully melts and the mixture is smooth. You may reduce heat to medium-low to prevent scorching.
  4. Add Parmesan and Vegetables: Gradually add the shredded Parmesan cheese in 1/2 cup increments, stirring well after each addition to ensure it melts smoothly without clumping. Once incorporated, fold in the chopped sun-dried tomatoes, marinated artichoke hearts, and baby spinach, allowing the spinach to wilt slightly.
  5. Thicken the Sauce: Let the sauce cook over medium-low heat for about 5 to 7 minutes, stirring occasionally, until it thickens to a creamy consistency.
  6. Combine Pasta and Sauce: Add the drained pasta to the pot with the sauce. Gently fold the pasta into the sauce to coat evenly. If the sauce is too thick, add more chicken broth to reach your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
  7. Toast the Walnuts and Serve: In a dry skillet over medium heat, toast the walnuts until fragrant and lightly browned, about 2 to 3 minutes, stirring frequently to prevent burning. Garnish the finished pasta with the toasted walnuts and a sprinkle of additional Parmesan cheese before serving.

Notes

  • Be careful not to burn the garlic during sautéing, as it creates a bitter flavor.
  • Toasting the walnuts enhances their flavor and adds a crunchy texture contrast to the creamy pasta.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://yourdailycook.com/creamy-pasta-with-sun-dried-tomatoes-artichokes-spinach-and-toasted-walnuts-recipe/