Farfalle With Spinach and Capers

  • Difficulty: Ultra Basic
  • 20 minutes
  • One serving

When you come home late from work, maybe cooking is not the first – or 100th thing – you feel like doing. But you still have to eat, and here is something quick and easy for you to try. A nice bowl of pasta, with baby spinach, capers, tucked in a thick, creamy sauce. It’s a recipe that shows you that you can let go of meat from time to time.

Ingredients Needed for Farfalle With Spinach and Capers

1 tablespoon vegetable oil
3 ounces of baby spinach
2.5 ounces of farfalle
¼ cup heavy cream
¼ lemon
2 tablespoons of caper
parmesan

How to Cook Farfalle With Spinach and Capers

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  2. Add the penne, a pinch of salt, and cook them according to the instructions on the package.
  3. Meanwhile, heat the vegetable oil in a skillet over medium heat.
  4. Add the spinach, season it with salt, and cook it for 2 minutes.
  5. Remove the spinach from the skillet and reserve it for later.
  6. Drain your pasta after they are done and add them to the same skillet. Add the heavy cream.
  7. Squeeze the lemon over the pasta, and add the capers.
  8. Add the baby spinach, stir, and cook everything for 2 more minutes.
  9. Serve the pasta with shredded parmesan!

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