{"id":4693620785237,"title":"Tomato \u0026 Spinach Farfalle #85, 500 g - 17.6 oz","handle":"tomato-spinach-farfalle-85","description":"\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cp\u003e\u003cspan\u003eTomato \u0026amp; Spinach Farfalle is a kind of pasta contains small pieces of pasta about an inch long that look like bows or butterfly wings. Thus, they are also fondly called as bowtie or butterfly pasta because of their distinctive shape. A fun fact is the Italian word “Farfalle” actually means “butterflies”. It is made of durum wheat semolina and has a smooth surface, but with ruffled edges, although there is also some farfalle pasta that has ridges (rigate). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDivella’s Farfalle Tomato \u0026amp; Spinach comes in two colors: green and orange as they are made in spinach and tomatoes. As a result, Farfalle is not only colorful but also has a richer taste and more nutrition as compared to the plain-looking farfalle pasta available in the market today that is made only from semolina flour and eggs.\u003c\/p\u003e\n\u003cp\u003eThis particular pasta goes way back to the 1500's, somewhere in Northern Italy in the Emilia-Romagna and Lombardia regions, making it a traditional and an authentic type of pasta enjoyed by many for generations.\u003c\/p\u003e\n\u003cp\u003eOne would also notice that Farfalle pasta is used mostly in hot preparations, like creamy tomato sauce or in sauces with lemon and garlic. In such dishes, vegetables and meat are normally great additions to make it more nutritious. This type of pasta is the best choice to make such dishes simply because it is small in shape with a large surface area making it easier for sauces to cling well to it. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne cannot discount the versatility of farfalle. It can also be utilized to prepare cold dishes alongside vegetables to make a pasta salad and if you fancy adding sausage, bacon, or some leftover chicken into it, then go ahead! Tomato, cucumber, olives, Romaine lettuce, and feta cheese can be good choices for your Farfalle S\u003c\/span\u003ealad. You can also use a dressing of your choice, ranging from buttermilk ranch dressing, vinaigrette to your favorite homemade dressing! If you are feeling adventurous, caramelize or saute onions and toast buckwheat groat (kasha) and toss them into your farfalle pasta to make the Eastern European dish, which is a popular family Jewish recipe called the \"Kasha Varnishkes\".\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHow much nutrition are you getting for every serving?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAVERAGE NUTRITIONAL VALUES\u003c\/strong\u003e\u003cspan\u003e           \u003c\/span\u003e\u003cstrong\u003e100g\u003c\/strong\u003e\u003cspan\u003e      \u003c\/span\u003e\u003cstrong\u003e85g*\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eENERGY                                                     1521 kJ 1293 kJ \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e                                                                     359 kcal 305 kcal\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFATS                                                                 2 g          1.7 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSATURATED FATTY ACIDS                              0.5 g         0.4 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCARBOHYDRATES                                          71.7 g       60.9 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOF WHICH: SUGAR                                        3.5 g           3 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFIBRES                                                            3 g             2.6 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePROTEINS                                                       12 g          10.2 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSALT                                                              0.025 g      0.021 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e*85g = example for one portion\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProduct Origin:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eItaly\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eStorage:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eStore in a cool and dry place\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRecipe Suggestion:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eFarfalle Pasta with Mushrooms and Spinach in a Creamy Tomato Sauce\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1 lb dry Tomato \u0026amp; Spinach Farfalle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e   1 T    \u003ca href=\"https:\/\/cibusdirect.com\/collections\/new-items\/products\/antica-salina-kosher-salt\" title=\"Kosher Salt by Antica Salina (1,360 grams ) - 3 lb\"\u003eKosher salt\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1 T olive oil\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1\/4 onion, diced\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   16 oz crimini mushrooms, sliced\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1 can 28- oz, diced tomatoes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1\/2 cup heavy cream\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   2 cups fresh spinach\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e    Chili flakes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e    Salt and pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e    \u003ca href=\"https:\/\/cibusdirect.com\/collections\/cheeses\/products\/dop-parmigiano-reggiano-1-8-cut-wedge-10-lb-20-months\" title=\"DOP Parmigiano Reggiano 1\/8 cut wedge 10 lb, 20 Months\"\u003eParmiggiano Reggiano\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eMethod:\u003c\/b\u003e\u003c\/span\u003e Boil water with 1 T salt in a large pot (16 c for 1 lb of pasta).\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eAdd the 1 lb tomato \u0026amp; spinach farfalle  and cook al dente once the water started to boil.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhile waiting for water to boil, heat 1 T olive oil on medium heat in a large dutch oven or skillet. Add the diced onions to fry them until they are soft and translucent.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePut in mushrooms and fry until soft and slightly brownish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the tomatoes and heavy cream. Stir as you reduce the temperature to low and let it simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhen the farfalle pasta is ready or cooked, drain the pasta, but reserve about 1 cup of pasta water for use later.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Add the spinach to the sauce. Combine.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the cooked pasta to the sauce. Toss and simmer for a few minutes to allow the sauce to stick to the pasta or the pasta to absorb all the flavors in the sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the reserved pasta water, but slowly. Start with a quarter cup of pasta water and increase until desired. If you want your pasta saucy, add the whole cup.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eNow season the pasta with sauce with salt, pepper, and chili flakes according to desired taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTop with Parmiggiano reggiano and serve warm.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLeftovers can be stored in the fridge for a few days then reheated.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003ePreparation Time:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e10 minutes\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eCooking Time:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e25 minutes\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eServes:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e 6\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2020-06-08T12:07:06-06:00","created_at":"2020-06-08T12:08:16-06:00","vendor":"Divella","type":"Pasta","tags":["85","Divella","Farfalle","Pasta","Spinach","Spinaci","Tomato","Tri-Color Line"],"price":295,"price_min":295,"price_max":295,"available":true,"price_varies":false,"compare_at_price":0,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32431332098133,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Tomato \u0026 Spinach Farfalle #85, 500 g - 17.6 oz","public_title":null,"options":["Default Title"],"price":295,"weight":499,"compare_at_price":0,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/tricolorfarfalle85-removebg.png?v=1600976841","\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1448377780_farfalle-al-pomodoro-e-spinacci_pasta.jpg?v=1600273042"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/tricolorfarfalle85-removebg.png?v=1600976841","options":["Title"],"media":[{"alt":"farfalle","id":7546192003157,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/tricolorfarfalle85-removebg.png?v=1600273047"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/tricolorfarfalle85-removebg.png?v=1600273047","width":1000},{"alt":"Farfalle","id":7105027342421,"position":2,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1448377780_farfalle-al-pomodoro-e-spinacci_pasta.jpg?v=1600273042"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1448377780_farfalle-al-pomodoro-e-spinacci_pasta.jpg?v=1600273042","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cp\u003e\u003cspan\u003eTomato \u0026amp; Spinach Farfalle is a kind of pasta contains small pieces of pasta about an inch long that look like bows or butterfly wings. Thus, they are also fondly called as bowtie or butterfly pasta because of their distinctive shape. A fun fact is the Italian word “Farfalle” actually means “butterflies”. It is made of durum wheat semolina and has a smooth surface, but with ruffled edges, although there is also some farfalle pasta that has ridges (rigate). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDivella’s Farfalle Tomato \u0026amp; Spinach comes in two colors: green and orange as they are made in spinach and tomatoes. As a result, Farfalle is not only colorful but also has a richer taste and more nutrition as compared to the plain-looking farfalle pasta available in the market today that is made only from semolina flour and eggs.\u003c\/p\u003e\n\u003cp\u003eThis particular pasta goes way back to the 1500's, somewhere in Northern Italy in the Emilia-Romagna and Lombardia regions, making it a traditional and an authentic type of pasta enjoyed by many for generations.\u003c\/p\u003e\n\u003cp\u003eOne would also notice that Farfalle pasta is used mostly in hot preparations, like creamy tomato sauce or in sauces with lemon and garlic. In such dishes, vegetables and meat are normally great additions to make it more nutritious. This type of pasta is the best choice to make such dishes simply because it is small in shape with a large surface area making it easier for sauces to cling well to it. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne cannot discount the versatility of farfalle. It can also be utilized to prepare cold dishes alongside vegetables to make a pasta salad and if you fancy adding sausage, bacon, or some leftover chicken into it, then go ahead! Tomato, cucumber, olives, Romaine lettuce, and feta cheese can be good choices for your Farfalle S\u003c\/span\u003ealad. You can also use a dressing of your choice, ranging from buttermilk ranch dressing, vinaigrette to your favorite homemade dressing! If you are feeling adventurous, caramelize or saute onions and toast buckwheat groat (kasha) and toss them into your farfalle pasta to make the Eastern European dish, which is a popular family Jewish recipe called the \"Kasha Varnishkes\".\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHow much nutrition are you getting for every serving?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAVERAGE NUTRITIONAL VALUES\u003c\/strong\u003e\u003cspan\u003e           \u003c\/span\u003e\u003cstrong\u003e100g\u003c\/strong\u003e\u003cspan\u003e      \u003c\/span\u003e\u003cstrong\u003e85g*\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eENERGY                                                     1521 kJ 1293 kJ \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e                                                                     359 kcal 305 kcal\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFATS                                                                 2 g          1.7 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSATURATED FATTY ACIDS                              0.5 g         0.4 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCARBOHYDRATES                                          71.7 g       60.9 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOF WHICH: SUGAR                                        3.5 g           3 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFIBRES                                                            3 g             2.6 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePROTEINS                                                       12 g          10.2 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSALT                                                              0.025 g      0.021 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e*85g = example for one portion\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProduct Origin:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eItaly\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eStorage:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eStore in a cool and dry place\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRecipe Suggestion:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eFarfalle Pasta with Mushrooms and Spinach in a Creamy Tomato Sauce\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1 lb dry Tomato \u0026amp; Spinach Farfalle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e   1 T    \u003ca href=\"https:\/\/cibusdirect.com\/collections\/new-items\/products\/antica-salina-kosher-salt\" title=\"Kosher Salt by Antica Salina (1,360 grams ) - 3 lb\"\u003eKosher salt\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1 T olive oil\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1\/4 onion, diced\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   16 oz crimini mushrooms, sliced\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1 can 28- oz, diced tomatoes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   1\/2 cup heavy cream\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e   2 cups fresh spinach\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e    Chili flakes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e    Salt and pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e    \u003ca href=\"https:\/\/cibusdirect.com\/collections\/cheeses\/products\/dop-parmigiano-reggiano-1-8-cut-wedge-10-lb-20-months\" title=\"DOP Parmigiano Reggiano 1\/8 cut wedge 10 lb, 20 Months\"\u003eParmiggiano Reggiano\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eMethod:\u003c\/b\u003e\u003c\/span\u003e Boil water with 1 T salt in a large pot (16 c for 1 lb of pasta).\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eAdd the 1 lb tomato \u0026amp; spinach farfalle  and cook al dente once the water started to boil.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhile waiting for water to boil, heat 1 T olive oil on medium heat in a large dutch oven or skillet. Add the diced onions to fry them until they are soft and translucent.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePut in mushrooms and fry until soft and slightly brownish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the tomatoes and heavy cream. Stir as you reduce the temperature to low and let it simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhen the farfalle pasta is ready or cooked, drain the pasta, but reserve about 1 cup of pasta water for use later.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e Add the spinach to the sauce. Combine.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the cooked pasta to the sauce. Toss and simmer for a few minutes to allow the sauce to stick to the pasta or the pasta to absorb all the flavors in the sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd the reserved pasta water, but slowly. Start with a quarter cup of pasta water and increase until desired. 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Tomato & Spinach Farfalle #85, 500 g - 17.6 oz

Product Description

Tomato & Spinach Farfalle is a kind of pasta contains small pieces of pasta about an inch long that look like bows or butterfly wings. Thus, they are also fondly called as bowtie or butterfly pasta because of their distinctive shape. A fun fact is the Italian word “Farfalle” actually means “butterflies”. It is made of durum wheat semolina and has a smooth surface, but with ruffled edges, although there is also some farfalle pasta that has ridges (rigate). 

Divella’s Farfalle Tomato & Spinach comes in two colors: green and orange as they are made in spinach and tomatoes. As a result, Farfalle is not only colorful but also has a richer taste and more nutrition as compared to the plain-looking farfalle pasta available in the market today that is made only from semolina flour and eggs.

This particular pasta goes way back to the 1500's, somewhere in Northern Italy in the Emilia-Romagna and Lombardia regions, making it a traditional and an authentic type of pasta enjoyed by many for generations.

One would also notice that Farfalle pasta is used mostly in hot preparations, like creamy tomato sauce or in sauces with lemon and garlic. In such dishes, vegetables and meat are normally great additions to make it more nutritious. This type of pasta is the best choice to make such dishes simply because it is small in shape with a large surface area making it easier for sauces to cling well to it. 

One cannot discount the versatility of farfalle. It can also be utilized to prepare cold dishes alongside vegetables to make a pasta salad and if you fancy adding sausage, bacon, or some leftover chicken into it, then go ahead! Tomato, cucumber, olives, Romaine lettuce, and feta cheese can be good choices for your Farfalle Salad. You can also use a dressing of your choice, ranging from buttermilk ranch dressing, vinaigrette to your favorite homemade dressing! If you are feeling adventurous, caramelize or saute onions and toast buckwheat groat (kasha) and toss them into your farfalle pasta to make the Eastern European dish, which is a popular family Jewish recipe called the "Kasha Varnishkes".

How much nutrition are you getting for every serving?

AVERAGE NUTRITIONAL VALUES           100g      85g*

ENERGY                                                     1521 kJ 1293 kJ 

                                                                     359 kcal 305 kcal

FATS                                                                 2 g          1.7 g

SATURATED FATTY ACIDS                              0.5 g         0.4 g

CARBOHYDRATES                                          71.7 g       60.9 g

OF WHICH: SUGAR                                        3.5 g           3 g

FIBRES                                                            3 g             2.6 g

PROTEINS                                                       12 g          10.2 g

SALT                                                              0.025 g      0.021 g

*85g = example for one portion


Product Origin: Italy

Storage: Store in a cool and dry place

Recipe Suggestion: Farfalle Pasta with Mushrooms and Spinach in a Creamy Tomato Sauce

Ingredients:

   1 lb dry Tomato & Spinach Farfalle

   1 T    Kosher salt

   1 T olive oil

   1/4 onion, diced

   16 oz crimini mushrooms, sliced

   1 can 28- oz, diced tomatoes

   1/2 cup heavy cream

   2 cups fresh spinach

    Chili flakes

    Salt and pepper

    Parmiggiano Reggiano


Method: Boil water with 1 T salt in a large pot (16 c for 1 lb of pasta).

  1. Add the 1 lb tomato & spinach farfalle  and cook al dente once the water started to boil.
  2. While waiting for water to boil, heat 1 T olive oil on medium heat in a large dutch oven or skillet. Add the diced onions to fry them until they are soft and translucent.
  3. Put in mushrooms and fry until soft and slightly brownish.
  4. Add the tomatoes and heavy cream. Stir as you reduce the temperature to low and let it simmer.
  5. When the farfalle pasta is ready or cooked, drain the pasta, but reserve about 1 cup of pasta water for use later.
  6.  Add the spinach to the sauce. Combine.
  7. Add the cooked pasta to the sauce. Toss and simmer for a few minutes to allow the sauce to stick to the pasta or the pasta to absorb all the flavors in the sauce.
  8. Add the reserved pasta water, but slowly. Start with a quarter cup of pasta water and increase until desired. If you want your pasta saucy, add the whole cup.
  9. Now season the pasta with sauce with salt, pepper, and chili flakes according to desired taste.
  10. Top with Parmiggiano reggiano and serve warm.
  11. Leftovers can be stored in the fridge for a few days then reheated.


Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves:  6

 

$2.95
Maximum quantity available reached.

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