Farfalle (Bow Tie) with Sausage

191 Reviews
96% 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.

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Ingredients

??? farfalle (bow-tie), or other short pasta ???
??? Italian sausages ???
??? baby spinach ???
??? onions, coarsely chopped ???
??? chicken broth ???
??? olive oil ???
??? Parmesan cheese, grated ???
??? salt [optional] ???
??? 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

540

Fat

21 g

32 %

Saturated 6.1 g
+ Trans 0 g

31 %

Cholesterol

30 mg

Sodium

1120 mg

47 %

Carbohydrate

65 g

22 %

Fibre

5 g

19 %

Sugars

4 g

Net Carbs

60 g

Protein

22 g

Vitamin A

71 %

Vitamin C

22 %

Calcium

10 %

Iron

20 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

191 Reviews (180 with rating only) 96% would make this recipe again
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My Notes

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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 recipe is in the following categories

Pasta | Pork | Main courses/Entrées | High Fibre | High Iron | Italian

Top Reviews

View All Reviews
november 02, 2009 | I would make this recipe again

Très simple et très goûteux. Tout le monde a adoré.

Useful 0
june 21, 2012 | I would make this recipe again

Truly scrumptious!

Useful 0
RanRan
march 13, 2017 | I would make this recipe again

For a splurge, replace the broth with heavy cream and a dash of nutmeg.

Useful 0

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