Bow Tie Pasta with Balsamic Cream Sauce

Honestly, who doesn’t love a good balsamic? My absolute favorite is the 18 year aged balsamic that my boyfriend and I bought when we were visiting Holland, MI last year. The oil and vinegar shop there was my absoute heaven. SO many flavors to choose from! I decided to take the vinegar (although completely wonderful all by itself) and it turn it into a sauce. This dish is definitely a treat since it’s a little calorie dense with the cream, but it’s so summery when you bulk it up with lots of fresh spinach and tomatoes. The key to the sauce is letting the onions get really nice and caramelized and giving the sauce time to cook so the flavors can marry. Give it a little love 🙂 You won’t be disappointed.

Bow Tie Pasta with Balsamic Cream Sauce

8 oz whole wheat bow tie pasta
2 TB olive oil
1/2 medium yellow onion, minced
2 TB good balsamic vinegar (as Ina Garten would say)
1 chicken boullion cube (could also use vegetarian)
1/2 cup milk
1/2 cup heavy cream
1/4 cup pecorino romano cheese (or parmesan)
1 lb fresh baby spinach
1/4 cup sundried tomatoes, julienne (could also use cherry tomatoes; I just love the sweetness of sundried)
Salt and pepper, to taste

Method:
1. Heat oil in a medium skillet over medium high heat. Add the onion and turn the heat to medium low; cook for 15 minutes, stirring occasionally, until the onions are almost dark brown (this will smell amazing).
2. Meanwhile, bring a pot of salted water to boil and cook the pasta until al dente. Drain and keep warm.
3. Add the balsamic vinegar to the onions and cook 1 minute longer; then add the boullion cube, milk and heavy cream. Cook on low heat for 3-5 minutes until the sauce starts to thicken. Season to taste.
4. Stir in the cheese, fresh spinach and sundried tomatoes and cook until the spinach wilts.
5. Stir in the warm pasta and toss to coat.

This would be good with grilled chicken for you meat lovers!