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Farfalle with Mushrooms and Spinach
Ingredients
- 6 ounces dried farfalle (bow-tie pasta)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup sliced portobello or other fresh mushrooms
- 2 cloves garlic, minced
- 4 cups thinly sliced fresh spinach
- 1 teaspoon snipped fresh thyme
- 1/8 teaspoon pepper
- 2 tablespoons shredded Parmesan cheese
Directions
1. Cook farfalle according to package directions. Drain well.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.
Nutrition Facts
(Farfalle with Mushrooms and Spinach)
- Servings Per Recipe 4,
- cal. (kcal) 219,
- Fat, total (g) 5,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 35,
- fiber (g) 4,
- pro. (g) 9,
- vit. A (IU) 1603,
- vit. C (mg) 6,
- sodium (mg) 86,
- calcium (mg) 71,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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