Quattro Formaggi Spinach Farfalle

 

I love spinach. I love, love pasta. I love, love, love Quattro Formaggi Spinach Farfalle. Creamy, cheesy, salty, and tender pasta tossed with fresh spinach is a
crowd-pleaser that looks as beautiful as it tastes. Everything about this dish gives me another reason to own/use my elliptical.

 
 
PSF
 
 

Essentials

1 POUND FARFALLE PASTA (BOWTIE)

1 TABLESPOON SEA SALT, FOR PASTA WATER

1/2 CUP HEAVY CREAM

1/2 CUP WHOLE MILK

1/2 CUP PARMESAN CHEESE, GRATED

1/2 CUP PECORINO ROMANO CHEESE, GRATED

1/2 CUP MOZZARELLA CHEESE, SHREDDED

1/2 CUP GORGONZOLA CHEESE, CRUMBLED

1/2 TEASPOON BLACK PEPPER, PLUS MORE TO TASTE

1 TABLESPOON FRESH PARSLEY, CHOPPED

EXTRA PARMESAN CHEESE

FRESH PARSLEY, CHOPPED

Directions

  1. Bring a large pot of water to a boil; add sea salt.

  2. Add the farfalle to the boiling water and cook according to package instructions until al dente; drain and set aside.

  3. In a large skillet over medium heat, add the virgin olive oil; add the baby spinach and sauté
    for 2-3 minutes, or until wilted.

  4. Add the heavy cream and whole milk to the skillet with the spinach; warm until steaming
    but not boiling.

  5. Gradually add the parmesan, pecorino romano, mozzarella, and gorgonzola cheeses to the skillet, stirring constantly until smooth and fully melted.

  6. Season with black pepper to taste.

  7. Add the cooked farfalle to the skillet and toss gently to coat the pasta and spinach
    in the cheese sauce.

  8. Transfer to serving bowls and garnish with extra parmesan cheese and fresh parsley.

 
 

x, Melissa

 
PastaMelissa ChildressCold, Farfalle, Spinach