Farfalle with Sausage Pine Nuts Tomatoes Spinach
Elevate your weeknight dinner with this vibrant and flavorful Farfalle with Sausage, Pine Nuts, Tomatoes, and Spinach recipe! Perfectly al dente bowtie pasta is tossed with juicy bites of Italian sausage, buttery pine nuts, and a medley of cherry tomatoes and tender spinach for a dish that balances rich, savory, and fresh flavors. A hint of garlic and optional red pepper flakes adds aromatic depth, while a sprinkling of Parmesan cheese melts beautifully into the dish for a creamy, satisfying finish. Ready in just 30 minutes, this one-pan wonder is a crowd-pleaser that's as easy to make as it is delicious. Ideal for busy weeknights or a cozy weekend meal, this recipe is your new go-to for a hearty and wholesome pasta dinner!
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Recipe Information
Ingredients
- 12 oz farfalle (bowtie) pasta
- 10 oz Italian sausage (mild or spicy)
- 0.25 cup pine nuts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 cups baby spinach
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl and set aside.
In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Remove the casings from the Italian sausage and crumble the meat into the skillet. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through. Remove the sausage from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, allowing them to soften and release their juices.
Add the baby spinach to the skillet in batches, stirring until wilted, about 2 minutes.
Return the cooked sausage to the skillet and mix to combine. Season with salt, black pepper, and red pepper flakes if using.
Add the cooked farfalle to the skillet, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta water until your desired consistency is reached.
Stir in the toasted pine nuts and half of the grated Parmesan cheese. Taste and adjust seasoning if needed.
Serve hot, garnished with the remaining Parmesan cheese. Enjoy your Farfalle with Sausage, Pine Nuts, Tomatoes, and Spinach!
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 5104 mg | 222% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 18.2 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2057 mg | 44% | |
*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.
