Farfalle with Spinach and Mushrooms Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyLow Calorie
Ingredients
| Farfalle | 6 Ounce | |
| Butter/Margarine | 1 Tablespoon | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| 1 cup sliced fresh mushrooms, such as portobello, chanterelle, shiitake, and/or cremini | ||
| Garlic | 2 Clove (5gm), minced | |
| 4 cups thinly sliced fresh spinach or 2 cups thinly sliced sorrel and 2 cups thinly sliced fresh spinach | ||
| Thyme | 1 Teaspoon, snipped | |
| Pepper | 1/8 Teaspoon | |
| 1 Tbsp. licorice liqueur (optional) | ||
| 2 Tbsp. finely shredded | ||
| Parmesan cheese | ||
Directions
1. Cook farfalle pasta according to package directions. Drain.
2. Meanwhile, in a large skillet melt the margarine or butter over medium heat. Add onion, mushrooms, and garlic. Cook and stir for 2 to 3 minutes or till mushrooms are nearly tender. Stir in spinach or sorrel and spinach, thyme, and pepper; cook about 1 minute or till heated through and spinach is slightly wilted. Stir in cooked pasta and, if desired, liqueur; toss gently to mix. Sprinkle with Parmesan cheese.
2. Meanwhile, in a large skillet melt the margarine or butter over medium heat. Add onion, mushrooms, and garlic. Cook and stir for 2 to 3 minutes or till mushrooms are nearly tender. Stir in spinach or sorrel and spinach, thyme, and pepper; cook about 1 minute or till heated through and spinach is slightly wilted. Stir in cooked pasta and, if desired, liqueur; toss gently to mix. Sprinkle with Parmesan cheese.
Chef
