6 ounces dried farfalle (bow-tie pasta)
1 tablespoon olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese


1. Cook pasta according to package directions. Drain well.

2. 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.

Nutrition Facts:

Servings Per Recipe 4,
Calories 219,
Protein (gm) 9,
Carbohydrate (gm) 35,
Fat, total (gm) 5,
Cholesterol (mg) 2,
Saturated fat (gm) 1,
Dietary Fiber, total (gm) 4,
Vitamin C (mg) 6,
Sodium (mg) 86,
Calcium (DV %) 71,

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