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.
|100 g||farfalle (bow-tie)||1 1/2 cup|
|1||chicken sausages||80 g|
|3 1/2 cups||baby spinach||60 g|
|1/4||onions, coarsely chopped||50 g|
|1/2 cup||chicken broth||125 mL|
|2 tsp||olive oil||10 mL|
|4 tsp||Parmesan cheese, grated||4 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.
- Coarsely chop the onion. Clean the baby spinach.
- Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring.
- 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.
- To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
- Pour the warm broth into the frying pan. Reduce 5 min until the broth is almost completely absorbed but the sauce is still moist.
- 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 (250g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||serving|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Copper, Fibre, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
- Good source of :
- Magnesium, Niacin, Vitamin B12, Zinc
- Excellent source of :
- Folacin, Manganese, Selenium, Vitamin A, Vitamin K
|Meat and Alternatives||1|