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
- Cook farfalle according to package directions. Drain well.
- 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.
Per serving: Calories 219; Protein 9 g; Carbohydrates 35 g; Total fat 5 g; Cholesterol 2 mg; Saturated fat 1 g; Dietary fiber 4 g; Sodium 86 mg.
*Recipe courtesy of HeartHealthyOnline