Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Comfort Food, Cooking Light, Dinner, Italian, Kid Friendly, Lunch, Main Courses, Make Ahead, Party Foods, Pasta, Picnics, Side Dishes, Summer Fun, The Lazy Way To Cook, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Bow Tie Pasta, Chopped Onion, Comfort Food, Cooking Light, Dinner, Fall, Farfalle, Fresh Spinach, Garlic, Garlic Cloves, Italian Cooking, Kid Friendly, Kosher Salt, Light Side, Lunch, Main Courses, Make Ahead, Olive Oil, Onion, Parmesan Cheese, Party Foods, Pasta, Pasta Bowl, Pepper, Picnics, Portobello Mushrooms, Side Dishes, Sliced Mushrooms, Spinach, Summer Fun, The Lazy Way To Cook, Thyme, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun, Winter Warmth
Farfalle With Mushrooms
If you’re looking for a quick Friday night dinner then look no further. Here is a delicious and quick meal to close out the work week.
INGREDIENTS
12 Ounces Farfalle (or Bow Tie Pasta)
3 Tablespoons Olive Oil
1 Large Chopped Onion
2 Cups Sliced Portobello or Fresh Mushroom of Your Choice
5 Minced Garlic Cloves
4 Cups Thinly Sliced Fresh Spinach (Optional)
2 Teaspoons Fresh Thyme
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Kosher Salt
1/2 Cup Shredded Parmesan Cheese
In a large pot, filled with water, cook the farfalle according to package directions. Make sure not to overcook the pasta. Drain, but do not rinse. Rinsing pasta is a big no no in Italian cooking. In a large skillet heat the olive oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir for 3 minutes. You will want the mushrooms to be nearly tender. Stir in the spinach, thyme, kosher salt and pepper. Cook for another minute. Stir in the cooked farfalle and toss gently to mix. Transfer to a pasta bowl and sprinkle with the shredded Parmesan cheese. Serves 4
