Bow Ties with Creamy Artichoke Sauce
Indulge in the perfect blend of creamy, tangy, and savory flavors with this Bow Ties with Creamy Artichoke Sauce recipe. Tender bow-tie pasta is coated in a luscious sauce made from heavy cream, Parmesan cheese, and a secret twist of lemon zest for brightness. The addition of artichoke hearts brings a delightful Mediterranean flair, while garlic, red pepper flakes, and fresh parsley elevate the dish with aromatic and spicy notes. Ready in just 30 minutes, this pasta perfection is ideal for weeknight dinners or elegant entertaining. Serve it with extra Parmesan on the side for a truly irresistible meal your family will love! Keywords: creamy artichoke sauce, bow-tie pasta recipe, easy pasta dishes, weeknight dinner ideas, Mediterranean-inspired meals.
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Recipe Information
Ingredients
- 12 oz bow-tie pasta (farfalle)
- 14 oz artichoke hearts (canned, drained, and chopped)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp lemon zest
- 2 tbsp fresh parsley (chopped)
- 0.25 tsp red pepper flakes (optional, for heat)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the bow-tie pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the cooked pasta aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
Add the chopped artichoke hearts to the skillet and sauté for 3-4 minutes until heated through and lightly browned in spots.
Pour the heavy cream into the skillet and reduce the heat to medium-low. Simmer for 2-3 minutes, stirring often, until the cream begins to thicken slightly.
Stir in the grated Parmesan cheese, lemon zest, and red pepper flakes (if using). Continue stirring until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, stir in a bit of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Season the sauce with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss to coat the bow-tie pasta evenly in the creamy artichoke sauce.
Remove the skillet from the heat and garnish the dish with freshly chopped parsley.
Serve immediately, with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 3.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 720 mg | 55% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
