The following recipe and excerpt for Lemony Bow Ties with Spinach and Asparagus are from “All I Think About Is Food” by Mamrie Hart. It’s available for purchase on Amazon.
This dish has more bow ties than the waitstaff at the Moulin Rouge. Here, we are making a creamy, decadent pasta with all the trappings of a French bistro. And by that I mean a ton of cream, butter, and cheese. Absolutely use store-bought pasta to make your life easier. I sure did. But, if you’re wondering why one of the bow ties in the accompanying photo is on steroids, it’s because I rolled out a sheet of pasta to create this mother bow tie. This is not in any way necessary, but it will make your guests ooh and aah.
Lemony Bow Ties With Spinach & Asparagus
Ingredients
Instructions
- Get a big pot of water boiling for your pasta. Be sure to salt it! Cook as directed, and while that boils…
- Heat the olive oil in a large saucepan, then give your asparagus a saute for 2 to 3 minutes. Take out your asparagus and set it to the side.
- Using the same saucepan, add the butter and garlic. Let the garlic sweat for a minute or two before adding the white wine. Then let that cook off for another 2 to 3 minutes to reduce the alcohol before adding in your lemon juice, zest, and heavy cream. Your sauce should be starting to come together. I like to give it a few big cracks of pepper before folding in the Parmesan.
- Add in your pasta, sautéed asparagus, and then your spinach. Those spinach leaves will cook down, truly, in 30 seconds. Plate it up, add more Parmesan. Hide it under a giant homemade bow tie because you live for the drama.
Dinner Recipes, French Food, Pasta, Vegetarian