Farfalle with Spinach and Soppressatta

Farfalle with Spinach and Soppressatta


Serves 4 people.

  • 1 pound of Farfalle

  • 2 cloves of garlic, chopped

  • 1 bunch of long green onions, chopped

  • 2 Tbls of extra virgin olive oil

  • 1 pound of fresh baby spinach, stems removed

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 6oz. of soppressatta, diced

  • 1/4 cup of fresh Italian flat leaf parsley, chopped

  • 1 cup of Parmesan cheese, shaved


  • In a large pot of salted boiling water cook the pasta until al dente. Around 10 to 12 minutes.

  • Meanwhile in a large frying pan, sauté the garlic and onions in the olive oil for 2 minutes.

  • Thoroughly wash the spinach and add it to the pan and cook until wilted.

  • Season with salt and pepper.

  • Add the soppressatta and cook for 2 to 3 minutes more.

  • Drain the pasta and toss into the spinach and soppressatta.

  • Sprinkle with parmesan cheese and parsley.

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