Farfalle with Spinach and Mushrooms
Recipe from Better Homes and Gardens

Here's a low-calorie, low-fat vegetarian main dish recipe to entice even meat lovers. Bow-tie or farfalle (fahr-FAH-lay) pasta resembles ruffle-edge butterflies. Look for it, packaged dry, by both names.


Farfalle with Spinach and Mushrooms

by 2  people

read comments

add your rating
add a comment
 
savings in
change zip
 
Ingredients
  • 6  ounces
    bow-tie pasta (farfalle)
    see savings
    On Sale
  • 1  tablespoon
    butter or margarine
    see savings
    On Sale
  • 1  medium
    onion, chopped
    see savings
    On Sale
  • 1  cup
    sliced portobello or other fresh mushrooms (such as chanterelles, shiitakes, and/or crimini)
    see savings
    On Sale
  • 2  cloves
    garlic, minced
    see savings
    On Sale
  • 4  cups
    thinly sliced fresh spinach
    see savings
    On Sale
  • 1  teaspoon
    snipped fresh thyme
    see savings
    On Sale
  • 1/8  teaspoon
    ground black pepper
    see savings
    On Sale
  • 1  tablespoon
    licorice-flavored liqueur (optional)
    see savings
    On Sale
  • 2  tablespoons
    finely shredded Parmesan cheese
    see savings
    On Sale
add ingredients to list

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 information
Calories 220, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 36 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin C 17%, Calcium 8%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Cheese-&-Spinach-Stuffed Portobellos
Cheese-&-Spinach-Stuffed Portobellos

Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.

 Articles
Calling All Mushroom Lovers
... is the "crust" (speaking of mushroom pizzas!), and it's topped with spinach, cheese, and pepperoni. Replace...For those of us who love mushrooms--quite a few of us, thank you very much--there are never enough... mushroom recipes in which these forest vegetables take center stage. Mushroom lovers don't want "mushroom... read more...
Prosciutto, Spinach, and Pasta Casserole: Dinner for $10
...A little bit creamy, a little bit tangy, a whole lot delicious, this Prosciutto, Spinach, and Pasta... its salty balance. Spinach (you can use either fresh or frozen) offers a brilliant touch of green... read more...
Arrabbiata Sauce, Chicken, and Mushrooms: 30-Minute Meal
..., into the arrabbiata. But this recipe, for Arrabbiata Sauce with Chicken and Mushrooms, goes a little more gently... to this pasta dish (we use shells, but any shape that holds the sauce is just fine), and mushrooms lend... read more...
More Great Recipe Ideas from Better Homes and Gardens