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Farfalle with Spinach and Mushrooms
Ingredients
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6
ounces bow-tie pasta (farfalle)
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1
tablespoon butter or margarine
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1
medium onion, chopped
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1
cup sliced portobello or other fresh mushrooms (such as chanterelles, shiitakes, and/or crimini)
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2
cloves garlic, minced
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4
cups thinly sliced fresh spinach
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1
teaspoon snipped fresh thyme
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1/8
teaspoon ground black pepper
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1
tablespoon licorice-flavored liqueur (optional)
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2
tablespoons finely shredded Parmesan cheese
Directions
1. Cook pasta according to package directions; drain well.
2. Meanwhile, in a large skillet melt the butter or margarine over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
3. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
4. Stir in cooked pasta and, if desired, liqueur; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.
Nutrition Facts
(Farfalle with Spinach and Mushrooms)
- Servings Per Recipe 4,
- Calories 220,
- Protein (gm) 9,
- Carbohydrate (gm) 36,
- Fat, total (gm) 5,
- Cholesterol (mg) 10,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 2089,
- Vitamin C (mg) 10,
- Sodium (mg) 105,
- Calcium (DV %) 81,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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The licorice liqueur intrigued me to try this recipe. I didn't have any. Thereby, I used one licorice spice herbal tea bag in my bow tie water, instead. I found this substitution to be adequate. I think this dish would add sophistication along side a favorite grilled or broiled fish. Distintively delightful! Thank you!
2/7/2011 06:33:08 PM Report Abuse