How does bow tie pasta in a garlic cream sauce with spinach, bacon bits, caramelized onions and red bell peppers sound? It sounded good to my stomach. I know you’re thinking I’m trying to fatten us up by eating pasta, bacon and cream sauce in one dish. But I’m going to let you in on a little secret. There is no cream in this recipe. Instead I used two ears of sweet corn and chicken stock to make this creamy sauce. And I’m going to show you how easy it was.
- 6 ounces uncooked bow tie (farfalle) pasta; about 1/2 a box.
- 2 ears of corn
- 2 cups of chicken stock
- 2-3 whole cloves garlic
- 4-5 strips bacon, cut into small pieces
- 1 small red onion, sliced
- 1 small red bell pepper, diced
- 1 cup fresh spinach leaves
- salt and pepper to taste
- grated Parmesan cheese to top (optional)
In a large pot, boil water and cook bow tie pasta for 10 minutes.
Meanwhile, cut corn kernels off cob into a bowl. I turned over a small dipping bowl to use as a base for the corn cob.
Add corn kernels to a blender along with garlic cloves and chicken stock. Blend until smooth. Set aside.
In a large skillet, cook bacon bits and onions over medium high heat.
When onions start to become translucent, add red bell peppers and continue to stir until bell peppers are tender. About 3 minutes.
Using a strainer, pour corn cream sauce into skillet. Mix until heated through. Add salt and pepper to taste.
Add pasta to sauce and mix well.
Add spinach and mix until spinach is wilted.