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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Farfalle with Mushrooms and Spinach Recipe

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This recipe for Farfalle with Mushrooms and Spinach is from victoria's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ouncesdried farfalle (bow-tie pasta)
1 tablespoonolive oil
1 mediumonion, chopped
1 cupsliced portobello or other fresh mushrooms
2 clovesgarlic, minced
4 cupsthinly sliced fresh spinach
1 teaspoonsnipped fresh thyme
1/8 teaspoonpepper
2 tablespoonsshredded Parmesan cheese
Directions:
Directions:
Cook farfalle according to package directions. Drain well.

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.
Number Of Servings:
Number Of Servings:
4 dishes
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
good

 

 

 

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