Farfalle with Spinach and Mushrooms
|Farfalle||6 Ounce (3 Cups, Bow Tie Pasta)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs), sliced (Such As Portobello, Chanterelle, Shiitake, And/Or Cremini)|
|Garlic||2 Clove (10 gm), minced|
|Thinly sliced spinach/2 cups thinly sliced sorrel and 2 cups thinly sliced fresh spinach||4 Cup (64 tbs)|
|Snipped fresh thyme||1 Teaspoon|
|Licorice liqueur||1 Tablespoon|
|Shredded parmesan cheese||2 Tablespoon|
1. Cook farfalle pasta according to package directions. Drain.
2. Meanwhile, in a large skillet melt the margarine or butter over medium heat. Add onion, mushrooms, and garlic. Cook and stir for 2 to 3 minutes or till mushrooms are nearly tender. Stir in spinach or sorrel and spinach, thyme, and pepper; cook about 1 minute or till heated through and spinach is slightly wilted. Stir in cooked pasta and, if desired, liqueur; toss gently to mix. Sprinkle with Parmesan cheese.