Creamy Sun Dried Tomato Farfalle


If you’re hungry and you know it clap your hands!  *clap clap* If you’re hungry and you know it clap your hands!  *clap clap*  If you’re hungry and you know it, and your drooling really shows it, if you’re hungry and you know it clap your hands!  *clap clap*

This pasta is drool worthy!  With the addition of sun dried tomatoes and a blend of Italian seasonings, it packs a punch and comes together really fast.  It’s great with chicken, and fresh basil as garnish is a must.  You can even substitute the zucchini with a different veggie, just make sure the quantity and cook time remain the same.



For the fresh ingredients and seasonings you need a small onion, a small jar of sun dried tomatoes in oil, a medium zucchini, minced garlic, crushed red pepper, Italian seasoning, sea salt, and fresh basil.



For the high-calorie contribution you need farfalle pasta, grated Parmesan cheese, heavy cream, and chicken broth.  If needed, substitute heavy cream for half-n-half and grated Parm for shredded Parm.

A handful of tips:

  1. Generously salt the water and boil the farfalle to an al dente state.  Nobody likes mushy pasta…
  2. Simmer the sauce long enough that it thickens to your liking.
  3. Taste the sauce at the very end and if needed, throw in some reserved pasta water and more salt.
  4. If you substitute the zucchini for a different veggie, make sure it has a similar cook time (crookneck squash or sweet bell pepper would be great!).  Nobody wants under-cooked carrots…



To begin, boil the farfalle in salted water according to package instructions.  Again, aim for “al dente,” meaning, ideal consistency for pasta, firm to the bite.

In the meantime dice the onion and julienne the sun dried tomatoes.  {julienne: cut into short, thin strips}  In a large skillet over medium heat warm the oil from the tomato jar and begin to saute the onion and tomato.  Don’t skip using the oil from the tomato jar either…  it’s liquid gold and adds great zest!



After a few minutes throw zucchini in the skillet, sauteing until tender about 8-10 minutes.



Once the zucchini is tender, add minced garlic, crushed red pepper, Italian seasoning, and salt.  Simmer for 2 minutes longer.



I skipped a few photos but the next steps are adding the liquids, simmering, adding Parmesan cheese, then pasta.. and simmering for a few minutes more.

If the sauce isn’t too thin, throw in some reserved pasta water.  You know the water you boiled the pasta in?  That stuff.  It’s a secret starchy ingredient people forget about adding to their sauce… I think mainly because you pour it down the drain without thinking twice and then it’s gone!  So don’t forget this time… because it adds a smooth silky finish.  Give it a try! 😉



And that’s about it, but to reiterate:  It’s important that you simmer the sauce until you get the consistency you desire.  And don’t under-salt this either!  Aim for that same zesty, savory, creamy, salty sauce you were dreaming of when I had you singing *clap clap* a few minutes ago.

❤  A skillet of creamy bowtie deliciousness!



The pasta is very hearty by itself, but chicken would be a wonderful addition too.  Oh, and don’t forget the garnish!  🙂




“Life is a combination of magic and pasta.”

-Federico Fellini

Creamy Sun Dried Tomato Farfalle

  • 8 ounces Farfalle Pasta
  • 1/2 cup reserved Pasta Water
  • 1 small Yellow Onion, diced
  • 3 tablespoons Sun Dried Tomatoes, julienned
  • 3 tablespoons Sun Dried Tomato Oil, from the jar
  • 1 to 1-1/2 cups Zucchini,  chopped to 1/2″ pieces
  • 2 teaspoons Garlic, minced
  • 1-1/2 teaspoons Italian Seasoning
  • 1/4 teaspoon Crushed Red Pepper
  • 1 teaspoon Sea Salt
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream (or half-n-half)
  • 1/2 cup Grated Parmesan (or shredded)
  • Fresh Basil as Garnish

To begin boil 8 ounces Farfalle (1/2 box of Barilla), in salted water according to the package instructions for ‘al dente’ pasta.  Use the oil from the sun dried tomato jar, and in a large skillet over medium heat begin sauteing the onion and tomatoes for 2-3 minutes.  Add zucchini and saute until tender, about 8-10 minutes.  Mix in garlic, Italian seasoning, crushed red pepper, and salt, simmering for 2 minutes longer.  Now, stir in chicken broth and heavy cream.  Simmer the sauce for up to 10 minutes thickening it enough that it slowly drips off the back of a spoon.  Then stir in Parmesan cheese and strained pasta, simmering for a few minutes longer.  If needed, use some of the reserved pasta water to get the consistency you want.  Salt and pepper to taste before serving.  Garnish with fresh basil.  <<Basil is a must! 🙂  Enjoy!

Serves 4-6 adult sized portions.


Author: farmtotabletosoul

Hello, I'm so glad you're here! My name is Tara and I created this blog as a creative outlet for myself but also in hopes that I could inspire others like you. Please stick around and re-imagine your creative side. There's plenty of recipes and DIY ideas to check out if you're willing! _______________________________________________________________________________ About Me: I'm a 36 year old energetic wife and mother. I have a vivid imagination and bold sense of humor. I love to cook, bake and create. ☺️

3 thoughts

  1. I fell in love with sun dried tomatoes when I lived in New Jersey years ago. This dish was one of my absolute favorites to order when out. Thank you so much for this, I will be making it soon!

    Liked by 1 person

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