Olive Garden Farfalle Florentine
Servings: 4
cook: 30 min(s)
Ingredients:
1 cup(s) Light Cream
1/2 cup(s) Chicken Broth
12 oz Sliced Mushrooms
6 oz (1 1/2 cups) Frozen Peas
4 oz Julienned Black Forest Ham
1/4 cup(s) Chopped Parsley
8 oz Each Spinach Farfalle and Egg Farfalle
Grated Parmesan Cheese for garnish
Procedures:
Heat light cream and chicken broth to a boil.
Stir in mushrooms and continue boiling until mushrooms are tender and sauce
is slightly reduced, about 10 minutes.
Stir in ham, peas and parsley and cook 4 minutes.
Cook farfalle in a large pot of boiling salted water until al dente, about
10 minutes.
Darin pasta, return to pot and add sauce.
Cook until sauce simmers and coats the pasta.
Remove pot from heat and stir in grated Parmesan.
Toss gently to combine and serve immediately.
Source: Olive Garden website recipe, 2003