Farfalle with Spinach and Mushrooms, so good
Here’s a really cool side-dish that is not only tasty, but fairly healthy. The spinach and mushrooms allow for a nutritional touch to a hearty dish. Have a great time with this and enjoy it!
What ya need:
Ok, so:
Cook farfalle according to the directions on the box. Drain the water, but don’t rinse the pasta. In general, stop rinsing any pasta after cooking it. Well, unless the recipe calls for it. Grab a large skillet and heat the olive oil over medium heat. Add the onion, mushrooms, and garlic and cook for 3 minutes, or until the mushrooms are tender. Stir in the spinach, thyme, and pepper and cook for 1 minute. Add the cooked pasta and the cheese and toss gently. Once it’s well-mixed, you’re done! Serve warm and enjoy!
What ya need:
- 6 ounces of dried farfalle, also known as bow-tie pasta
- 1 tablespoon of extra virgin olive oil
- 1 medium yellow onion, chopped well
- 1 cup of sliced portobello mushrooms, rinsed
- 2 cloves of fresh garlic, minced
- 4 cups of thinly sliced fresh spinach
- 1 teaspoon of fresh thyme
- 1/8 of teaspoon fresh ground black pepper
- 2 tablespoons of shredded Romano cheese
Ok, so:
Cook farfalle according to the directions on the box. Drain the water, but don’t rinse the pasta. In general, stop rinsing any pasta after cooking it. Well, unless the recipe calls for it. Grab a large skillet and heat the olive oil over medium heat. Add the onion, mushrooms, and garlic and cook for 3 minutes, or until the mushrooms are tender. Stir in the spinach, thyme, and pepper and cook for 1 minute. Add the cooked pasta and the cheese and toss gently. Once it’s well-mixed, you’re done! Serve warm and enjoy!
Comments
Post a Comment