Black Pepper Cream Farfalle
This mouthwatering pasta takes only 25 minutes and is perfect for those jet-lagged days after a long trip home when all you want is a quality meal on the table with no hassle. I love the fact that this Black Pepper Cream Farfalle is a one-pot meal and is freezer friendly, which makes it a great choice for meal prep.
Ingredients
- 16 oz (1 box) dried farfalle pasta
- 1 smoked sausage, sliced
- 2 tbsp butter
- 4 cloves fresh garlic, minced
- 1/2 tsp salt
- 1/2 cup white wine
- 1 bunch spinach, kale, or Swiss chard, chopped
- 1/4 cup cream cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup milk
- 1 tsp freshly ground back pepper
Instructions
- Bring a large pot of salted water to a boil. Add the farfalle and cook for 13-14 minutes until just barely al dente. Drain and set aside.
- In a deep saucepan, cook the sausage over medium heat until slightly browned.
- Add the butter, garlic, and salt. Swish around for about 60 seconds until garlic is fragrant. Add in the wine and let the mixture bubble for about 2-3 minutes.
- Reduce the heat to low. Add the cooked farfalle, chopped greens, parmesan cheese, cream cheese, milk, and pepper. Toss until cream cheese is melted and pasta is coated in the sauce.
- Divide and serve with extra parmesan and a crack of pepper!