Farfalle with Sundried Tomatoes and Spinach Creamy Sauce

SERVICE4 Servings

PREP TIME10 minutes

COOK TIME12 minutes


320 g farfalle

200 g baby spinach, washed and dried

1 red onion, chopped

4 tablespoons butter

1 tablespoon fresh parsley, chopped

Kemia Sundried Tomatoes

tablespoon extra virgin olive oil

Parmigiano Reggiano or Grana Padano, to taste

Salt, to taste

Black pepper, to taste


  1. Cook the pasta according to the package instructions.
  2. In the meantime, melt the butter in a skillet over medium heat.
  3. Add extra virgin olive oil and chopped red onion.
  4. Cook until translucent.
  5. Add spinach and cook for two minutes, stirring often.
  6. Add parsley and sundried tomatoes. Stir well to combine.
  7. Drain the pasta one minute before the time indicated on the package instructions.
  8. Transfer the pasta into the skillet with the sauce and toss well to combine.
  9. Season to taste.
  10. Serve and enjoy.

Additional Tips

  • Add grated Parmigiano Reggiano or Grana Padano after combining the pasta with the sauce. Stir well to combine.