Farfalle (Bow Ties) with Chicken Sausage

17 Reviews
93% would make this recipe again

Farfalle, which means «butterflies» in Italian, are rectangular pieces of pasta that are pinched in the middle. They originated in Northern Italy back in the 1500s.

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Preparation : 10 min Cooking : 15 min
450 calories/serving

Ingredients

150 g farfalle (bow-tie), or other short pasta 2 1/4 cups
2 chicken sausages 150 g
6 cups baby spinach 100 g
1/2 onions, coarsely chopped 100 g
3/4 cup chicken broth 190 mL
1 tbsp olive oil 15 mL
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Coarsely chop the onion. Clean the baby spinach.
  2. Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring.
  3. Remove the skin from the sausage, then add the meat to the pan. Break the meat up using a wooden spoon and cook 4-5 min until it looses its pink colour.
  4. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  5. Pour the warm broth into the frying pan. Reduce 5 min until the broth is almost completely absorbed but the sauce is still moist.
  6. Pour the drained farfalle into the frying pan, then add the baby spinach. Add salt and pepper to taste, then sprinkle with grated Parmesan. Toss well and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (410 g)

Amount

% Daily Value

Calories

450

Fat

12 g

18 %

Saturated 2.4 g
+ Trans 0.2 g

13 %

Cholesterol

40 mg

Sodium

820 mg

34 %

Carbohydrate

63 g

21 %

Fibre

5 g

18 %

Sugars

3 g

Net Carbs

58 g

Protein

23 g

Vitamin A

72 %

Vitamin C

22 %

Calcium

10 %

Iron

20 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc
Good source of  :
Copper, Fibre, Iron, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin E
Source of  :
Calcium, Pantothenic Acid, Vitamin B1, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

17 Reviews (17 with rating only) 93% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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