• 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

Directions:

1. Cook farfalle 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.