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Tomato Spinach Farfalle Pasta Recipe
Ash Tyrrell

Tomato Spinach Farfalle Pasta Recipe

I recently made this Tomato Spinach Farfalle Pasta, and honestly, it turned out better than I expected. The combination of fresh spinach, juicy tomatoes, and perfectly cooked bow-tie pasta felt both comforting and light. I love how quickly it comes together, making it perfect for busy evenings.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 250 g farfalle pasta – Bow-tie pasta holds the sauce beautifully
  • 2 cups fresh spinach – Adds freshness; avoid frozen for best texture
  • 2 cups cherry tomatoes – Sweet and juicy perfect for a light sauce
  • 3 cloves garlic minced – Enhances aroma and depth of flavor
  • 2 tbsp olive oil – Use extra virgin for better taste
  • 1 cup heavy cream – Gives the pasta its creamy richness
  • ½ cup grated Parmesan cheese – Always grate fresh for best melt
  • ½ tsp red chili flakes – Adds a subtle kick adjust to taste
  • Salt to taste – Enhances overall flavor
  • Black pepper to taste – Adds mild heat and balance

Method
 

  1. Start by bringing a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente according to package instructions. Once done, drain the pasta and set it aside while you prepare the sauce.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, being careful not to burn it. Toss in the cherry tomatoes and cook until they soften and release their juices.
  3. Add fresh spinach to the pan and stir until it wilts completely. Pour in the heavy cream and let it simmer gently. This step creates a rich, smooth base for the pasta sauce.
  4. Add the cooked pasta directly into the skillet. Toss everything together so the pasta gets evenly coated in the creamy tomato-spinach sauce. Let it cook for a couple of minutes to absorb flavors.
  5. Sprinkle in freshly grated Parmesan cheese and stir well. Season with salt, black pepper, and chili flakes. Taste and adjust seasoning if needed before serving hot.

Notes

  • I always use fresh spinach instead of frozen—it keeps the texture vibrant
  • Don’t overcook the pasta; slightly firm pasta absorbs sauce better
  • I prefer adding cheese at the end to avoid clumping
  • Let the sauce simmer gently, not boil, for a smoother texture
  • Adding a splash of pasta water helps bind the sauce perfectly