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Parmesan Garlic Beef Bowtie Pasta Recipe Easy Weeknight Dinner

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Tender beef, al dente bowtie pasta, and a rich, creamy parmesan garlic sauce come together in this quick and comforting weeknight dinner recipe.

Ingredients

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  • 12 ounces bowtie pasta, cooked to al dente
  • 1 pound ground beef, lean (85% or 90% is ideal)
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 ½ cups heavy cream (or half-and-half for a lighter option)
  • 1 cup freshly grated parmesan cheese
  • ½ cup chicken broth
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente (about 10–12 minutes). Drain and set aside.
  2. In a large skillet over medium-high heat, add the ground beef and cook until browned, breaking it up with a wooden spoon (about 5–7 minutes). Drain excess fat if needed and set the beef aside.
  3. Lower the heat to medium, add the butter to the skillet, and let it melt. Add the minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant.
  4. Pour in the chicken broth and heavy cream. Stir well and let the mixture simmer for 3–5 minutes until slightly thickened.
  5. Gradually whisk in the parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  6. Add the cooked bowtie pasta and ground beef to the skillet with the sauce. Toss everything together until the pasta is well-coated.
  7. Sprinkle with fresh parsley before serving, if desired.

Notes

[‘Don’t overcook the pasta; al dente is key for maintaining the perfect texture.’, ‘Use freshly grated parmesan for better melting and a smoother sauce.’, ‘Adjust garlic quantity based on preference.’, ‘Add a splash of reserved pasta water if the sauce feels too thick.’]

Nutrition

Keywords: Parmesan Garlic Pasta, Beef Bowtie Pasta, Weeknight Dinner, Creamy Pasta Recipe, Comfort Food

Find it online: https://hungermind.com/parmesan-garlic-beef-bowtie-pasta-recipe-easy-weeknight-dinner/