Creamy Bow Tie Pasta with Spinach and Bacon (Farfalle Spinaci)

Bow tie pasta 14How 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.

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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.

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Add corn kernels to a blender along with garlic cloves and chicken stock. Blend until smooth. Set aside.

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In a large skillet, cook bacon bits and onions over medium high heat.

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When onions start to become translucent, add red bell peppers and continue to stir until bell peppers are tender. About 3 minutes.

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Using a strainer, pour corn cream sauce into skillet. Mix until heated through. Add salt and pepper to taste.

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Add pasta to sauce and mix well.

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Add spinach and mix until spinach is wilted.

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After a few minutes, spinach should be cooked and pasta is ready to serve. Sprinkle with Parmesan cheese and top with fresh spinach. Bow Tie Pasta plated


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