Farfalle With Ground Turkey And Spinach In Alfredo

• 3 tablespoons unsalted butter
• 2 garlic cloves finely chopped
• 1 1/2 cups half-and-half
• sea salt
• freshly ground black pepper
• 1/3 cup Parmigiano Reggiano grated
• 1 teaspoon chopped fresh thyme
• 8 ounces farfalle dried
• 2 tablespoons olive oil
• 2 tablespoons red onion finely chopped
• 3/4 pound ground turkey
• sea salt
• freshly ground black pepper
• 2 cups fresh spinach leaves coarsely chopped
• 1/2 cup dry white wine

1. Heat a medium saucepan over low heat and melt the butter. Stir in the garlic and cook 3 minutes, until slightly softened and very fragrant.
2. Increase the heat to medium and slowly stir in the half-and-half. Season with salt and pepper.
3. Bring to a slight simmer (not a boil) and cook 1 minute, stirring constantly.
4. Reduce the heat to low and stir in the cheese and chopped thyme. (If not ready to use, remove from the heat and cover, then gently rewarm.)
5. For the Pasta
6. Boil the farfalle in boiling, salted water about 10 minutes. Drain.
7. Heat a large, deep skillet over medium heat and add the olive oil. Add the onion and turkey and season with salt and pepper. Cook until the onion has softened and the turkey is just cooked through, about 5 minutes.
8. Add the spinach and white wine. Cook until the spinach has wilted and the mixture has reduced slightly, 3-4 minutes.
9. Pour the alfredo into the turkey mixture and stir gently to combine. Add the cooked pasta and toss well to coat.
10. Divide the farfalle in alfredo among 4 pasta bowls and serve right away.

unsalted butter, garlic, salt, freshly ground black pepper, thyme, olive oil, red onion, ground turkey, salt, freshly ground black pepper, fresh spinach, white wine

Taken from www.yummly.com/recipe/Farfalle-with-Ground-Turkey-and-Spinach-in-Alfredo-1656094 (may not work)