Adapted from Joanna Gaines at Magnolia (https://magnolia.com/blogs/recipe/bow-tie-pasta-with-baby-kale-sun-dried-tomatoes?srsltid=AfmBOordgzLeLXH5eFo4pcieBvvFVmYAyL-zXR_HRcfWP2CLG5PIMiu5)

4880 cal/recipe

Ingredients

• 1 lb bow tie (farfalle) pasta
• 2 tbsp olive oil
• 2 garlic cloves, grated
• 2 c heavy cream
• 1 8-oz block cream cheese, cut into pieces
• 1 1/2 c (6 oz) shredded Parmesan cheese
• 1 12-oz jar marinated quartered artichoke hearts, drained and halved lengthwise
• 1 8.5-oz jar oil-packed sun-dried tomatoes, drained and chopped
• 5 oz (5 cups) baby kale or baby spinach
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Directions

• Bring a large pot of generously salted water to a boil.
• Cook the pasta until al dente.
• Drain the pasta well and return to the pasta pot.
• Meanwhile, in a large skillet, heat the olive oil over medium heat.
• Stir in the garlic and sauté for 1 minute.
• Add the cream and cream cheese and cook, stirring often, until melted.
• Add the Parmesan and whisk constantly until well blended.
• Gently stir in the artichokes and sun-dried tomatoes.
• Add kale, salt, and pepper.
• Pour the cream sauce over the drained pasta and gently toss to coat, taking care not to break up the pasta.
• Spoon into bowls serve hot.