Bow Ties With Ham And Spinach Sauce
|Garlic||2 Clove (10 gm)|
|Shallots/1 small onion||4|
|Olive oil/Vegetable oil||1 Tablespoon|
|Bow tie pasta||1⁄2 Pound|
|Heavy cream||1 Cup (16 tbs)|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Smoked ham||1⁄2 Pound|
1 Bring a large pot of water to a boil.
2 Meanwhile, in a food processor, mince the garlic. Add the shallots (or onion) and coarsely chop.
3 In a large skillet, warm the butter in the oil over medium heat until the butter is melted. Add the garlic-shallot mixture and cook, stirring, until the shallots begin to brown, about 5 minutes.
4 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
5 Meanwhile, add the cream, white wine, chicken broth, nutmeg and pepper to the skillet. Bring the mixture to a boil, reduce the heat to low and cook for 5 minutes, stirring occasionally.
6 Squeeze the spinach dry in several layers of paper towel. Increase the heat under the sauce to medium-high and bring to a boil. Stir in the spinach and let the mixture return to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 3 minutes, or until the spinach is cooked through.
7 Cut: the ham into matchsticks.
8 Drain the pasta and toss with the ham and spinach sauce.