Creamy Bow-tie Pasta

My best friend Margaret came over for dinner last Thursday (yes I’m very behind in my postings..) She’s very into organic and purchased this organic veggie pasta, hence the rainbow colors. Margarets been working in a restaurant the past few months and has definitely picked up a lot of culinary skills there, so she actually made dinner for me! haha
The ingredients were all purchased at our trusty Wegmans but can be found at other local grocery stores! I would also substitute milk for the butter since I really should not have that much butter in my diet… nor should most, but it does taste fabulous!
She really made this awesome dinner using ingredients I LOVE.. spinach, calamata olives are my snack of choice, an awesome fresh cheese blend which Wegs makes readily available. I find it’s very important to use fresh spinach leaves and next time we would throw it in much towards the end so they wouldn’t wilt as much as they did.

Margaret’s Creamy Bow-tie:
Ingredients: (serves two)

  • 1/2 lb Organic veggie pasta (or any other bow-tie)
  • 1 cup cheese blend – Asiago, Parmesan, Provolone, Romano
  • 3 TBsp Butter
  • 1/4 cup white wine
  • Juice from 1/2 lemon
  • 2 cups FRESH spinach leaves
  • 1 or 1/2 cup asparagus
  • 1 small red onion, sliced
  • 1/2 cup calamata olives
  • 1/2 cup mushrooms, sliced
  • Olive Oil
  • Salt-n-pep t.t. (to taste)


  1. Start boiling water up for pasta.
  2. In a large skillet, melt 1 Tbsp butter with Onions. Then add in asparagus.
  3. When both veggies seem soft, add in calamata olives, more olive oil, remaining butter, lemon juice, and wine.
  4. Reduce heat and allow flavors to blend.
  5. Add in cheese, stirring often to allow cheese to melt consistently throughout mixture. Salt-n-pep mixture t.t. Add in Spinach last and simmer.
  6. Throw together with Pasta and add remaining cheese to top!

Thanks Margaret!! 🙂


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