Ingredients
Equipment
Method
- Fill a large pot with salted water and bring it to a rolling boil over high heat.
- Add the bowtie pasta to the boiling water and cook according to the package directions until al dente.
- Place a large skillet over medium-high heat and add the lean ground beef.
- Cook the beef while breaking it into small crumbles with a wooden spoon until it is completely browned.
- Drain any excess grease from the skillet and set the cooked beef aside on a plate.
- Melt the unsalted butter in the same skillet over medium heat.
- Add the minced garlic to the melted butter and sauté for about one minute until it becomes fragrant.
- Carefully scoop out and reserve one half cup of the starchy pasta water before draining the noodles.
- Drain the cooked pasta in a colander and add it directly into the skillet with the garlic butter.
- Return the browned ground beef to the skillet along with the Italian seasoning salt and pepper.
- Pour in the reserved pasta water and toss everything together to create a light silky sauce.
- Stir in the grated Parmesan cheese and fresh parsley until the cheese is melted and the pasta is well coated.
Notes
Reserving the pasta water is the secret to helping the garlic butter cling to the smooth surface of the bowtie noodles.
You can add a handful of fresh baby spinach at the very end and stir until wilted for an extra boost of color and nutrients.
If you prefer a bit of heat sprinkle a teaspoon of red pepper flakes into the butter while sautéing the garlic.
Store any leftovers in an airtight container in the refrigerator for up to three days and reheat with a splash of water.
Would you like me to find a recipe for a simple side salad with a balsamic vinaigrette to serve with this pasta?