What’s for dinner?… bow tie pasta with lots of veggies and a creamy parmesan sauce. Yum! Did you know farfalle is also known as farfalloni or farfalline? An Italian style recipe with a touch of Autumn. I love everything about this dish : )
I roasted the butternut squash with salt & brown sugar for almost 1 hour. Squash is loaded with vitamin A, potassium, fiber and magnesium. I love caramelized onions, too! A restaurant style meal cooked in the comfort of your home. #loadoro #alltiedup 🧡😋
Inspired by Julia’s Album
Ingredients Caramelized Onions: 1 tbsp. olive oil – 1 1/2 yellow onions, sliced – 1/4 tbsp. salt – 1 tbsp. balsamic glaze or vinegar/ Creamy sauce: 1 tbsp. olive oil – 1 cup heavy cream – 1 cup parmesan cheese, shredded – 1/4 tsp salt/ Pasta: 8 oz. farfalle pasta, cook according to the instructions – 6 to 8 oz baby spinach – 1 butternut squash, roasted & cubed
Directions: Heat 1 tbsp olive oil on medium heat in a large skillet. Add sliced onions and cook about 10 minutes until golden brown. Stir often, without burning. Reduce the heat and continue cooking & stirring. Add a pinch of salt. Continue cooking on low heat, cook for a total of 20 minutes. Remove from heat and sprinkle onions with balsamic glaze. Remove caramelized onions to a plate. Heat 1 tbsp. olive oil in the same skillet on medium heat. Add fresh spinach and stir on low heat until spinach starts to wilt. Add heavy cream and 2/3 cup parmesan and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts. Add caramelized onions back to the skillet, add cooked pasta and stir together then add the butternut squash. Garnish with extra parmigiana if desired. Enjoy!