Farfalle with Creamed Spinach, Diced Bacon, Onions and Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 350 g Farfalle
- 125 g bacon
- 2 onions)
- 2 cloves garlic
- 3 tomato (s)
- 1 teaspoon sugar
- 1 dash apple cider vinegar
- 450 g creamed spinach, frozen
- 0.25 teaspoon ¼ nutmeg
- 2 tablespoon processed cheese
- 1 teaspoon, heaped vegetable stock, granulated
- salt and pepper
- Vegetable oil for frying
Print Recipe
Pin Recipe Instructions
- Put the frozen creamed spinach in a colander and let thaw at least two hours before preparing the pasta.
- Boil the farfalle in salted water according to the instructions on the packet and pour it off.
- Dice the tomatoes and marinate with salt, pepper, sugar and a few dashes of apple cider vinegar.
- Cut the bacon and onions into cubes, finely chop the garlic.
- In a large pan, first fry the bacon cubes in a little vegetable oil until crispy brown, then add the onion cubes and garlic and fry them. Then add the tomato cubes and let the liquid boil down a little. Add the thawed creamed spinach and the processed cheese and season everything with vegetable stock, pepper, salt and nutmeg to taste.
- Warm up the precooked farfalle in the spinach sauce and then serve.
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