Farfalle with Mushrooms and Spinach

Farfalle with Mushrooms and Spinach
Photo: Andy Lyons
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
7 cups


  • 5 ½ cup packaged dried farfalle (bow-tie pasta) (12 ounces)

  • 2 tablespoon olive oil

  • 1 cup cup chopped onion (1 large)

  • 2 cup sliced portobello or other fresh mushrooms

  • 4 cloves garlic, minced

  • 8 cup fresh baby spinach

  • 2 teaspoon snipped fresh thyme

  • ¼ teaspoon black pepper

  • ¼ cup shredded Parmesan cheese


  1. In a 4-quart pot cook farfalle according to package directions; drain.

  2. Meanwhile, in a very 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, salt 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.

Nutrition Facts (per serving)

451 Calories
11g Fat
74g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 451
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 131mg 6%
Total Carbohydrate 74g 27%
Total Sugars 6g
Protein 17g
Vitamin C 21.8mg 109%
Calcium 151.5mg 12%
Iron 4.3mg 24%
Potassium 648mg 14%
Folate, total 270.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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