Saturday, December 3, 2011
Bow-tie pasta with Mushroom and Spinach
12 oz dried farfalle (bow-tie pasta)
1 Tbsp coconut oil
1 med onion, chopped
10 oz sliced portabello or other fresh mushrooms
3 cloves garlic, minced
5 cups fresh spinach
1 tsp thyme
1 tsp basil
1 tsp black pepper
salt to taste
2 tsp Parmesan cheese or cheese substitute (add to a finished plate, can be eliminated for vegan recipe)
1. Cook farfalle according to package directions. Drain well.
2 In large skillet, heat oil. Add mushrooms, onion, garlic and cook for approximately 5 min over med heat until mushrooms are nearly tender. Stir in spinach and seasoning. At this point you can continue to cook on very low heat for 1-2 min. What I like to do is turn the heat off and cover the pot and let the spinach wilt slightly. Stir in cooked pasta and toss to mix. You may also want to add a bit of olive oil (1/2 Tbsp?) if the mix is too dry.