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Bow-Tie Primavera

Scott Phillips

Servings: four to six.



  • Coarse salt
  • 1 lb. dried bow-tie pasta (farfalle)
  • 4 oz. asparagus, woody stem ends snapped off; tips and remaining stalk cut into 1-inch lengths
  • 1 cup (4 to 5 oz.) frozen baby green peas
  • 10 oz. spinach, stemmed and washed
  • 2 cloves garlic, minced
  • 2 Tbs. olive oil
  • 1 can (14-1/2 oz.) diced tomatoes, with their liquid
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan (about 1-1/2-oz.); more for serving
  • 1/2 tsp. dried red chile flakes
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 430
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 20
  • Sodium (mg): 480
  • Carbohydrates (g): 64
  • Fiber (g): 7
  • Protein (g): 17


  • While preparing the ingredients, bring 4 qt. water to a boil over medium-high heat in a large pot; add 2 Tbs. salt and the pasta to the boiling water. Cook the pasta, stirring frequently, until it starts to soften, about 7 minutes, and then add the asparagus.
  • When the pasta and the asparagus are tender, add the peas and spinach. Stir and simmer until the spinach is wilted, about 30 seconds. Reserve 1/2 cup of the pasta water and then drain the pasta and vegetables.
  • Meanwhile, heat the garlic and oil in a 10-inch skillet over medium heat until the garlic starts to sizzle and turn golden. Add the tomatoes; cook until thick enough to coat the pasta, 4 to 5 minutes. Add the cream; continue cooking until the sauce is once again thick enough to coat the pasta, 2 to 3 minutes.
  • After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmesan, and chile flakes; toss to coat. Taste and adjust the seasonings. Serve, passing the additional cheese separately.


Rate or Review

Reviews (2 reviews)

  • PastryChefWannabee | 03/18/2011

    Another fabulous easy recipe from Pamela Anderson that is incredibly efficient in it's cooking method and tastes great. This will become a staple in your home.

  • Workingmom | 06/29/2008

    very fresh and good with a little more substance than just veggies and pasta because of the tomato cream base. Good weeknight meal

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