Farfalle (Bow Ties) with Chicken Sausage

16 Reviews
93% would make this recipe again

Farfalle, which means «butterflies» in Italian, are rectangular pieces of pasta that are pinched in the middle. They originated in Northern Italy back in the 1500s.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 15 min
450 calories/serving

Ingredients

150 g farfalle (bow-tie), or other short pasta 2 1/4 cups
2 chicken sausages 150 g
6 cups baby spinach 100 g
1/2 onions, coarsely chopped 100 g
3/4 cup chicken broth 190 mL
1 tbsp olive oil 15 mL
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Coarsely chop the onion. Clean the baby spinach.
  2. Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring.
  3. Remove the skin from the sausage, then add the meat to the pan. Break the meat up using a wooden spoon and cook 4-5 min until it looses its pink colour.
  4. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  5. Pour the warm broth into the frying pan. Reduce 5 min until the broth is almost completely absorbed but the sauce is still moist.
  6. Pour the drained farfalle into the frying pan, then add the baby spinach. Add salt and pepper to taste, then sprinkle with grated Parmesan. Toss well and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (410 g)

Amount

% Daily Value

Calories

450

Fat

12 g

18 %

Saturated 2.4 g
+ Trans 0.2 g

13 %

Cholesterol

40 mg

Sodium

820 mg

34 %

Carbohydrate

63 g

21 %

Fibre

5 g

18 %

Sugars

3 g

Net Carbs

58 g

Protein

23 g

Vitamin A

72 %

Vitamin C

22 %

Calcium

10 %

Iron

20 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Iron, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin E
Source of  :
Calcium, Pantothenic Acid, Vitamin B1, Vitamin C

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 2

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

16 Reviews (16 with rating only) 93% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.