Pasta farfalle Tuscana

Farfalle Tuscana


Ingredients for 2 portions
of Farfalle Tuscana pasta:

200 gr. bow tie pasta, (farfalle)
300 ml. whipping cream,
1 tablespoon butter,
4 slices of prosciutto, diced,
50 gr. sliced sundried tomatoes,
1 handful fresh spinach,
1 tsp. minced garlic,
1/4 cup grated Parmesan cheese.


1. Heat the butter in a medium frying pan and fry the garlic for 1 minute.

2. Add the diced prosciutto and sundried tomatoes to the pan and cook, stirring for 30 seconds.

3. Pour the cream and reduce almost to half.

4. Season with salt and pepper.

5. Boil the farfalle according to package instructions, drain and add the boiled noodles to the pan.

6. Add the spinach and toss the pasta for 30 seconds.

7. If the sauce gets too thick, add some of the water from the boiled noodles to the pan.

8. Add some of the Parmesan to the pan and keep the rest to sprinkle on top of the pasta after serving.

Cooking tip: The prosciutto in this recipe can be substituted with sliced, grilled chicken breast.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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