START TO FINISH: 25 minutes MAKES 2 servings
6 ounces dried farfalle (bow tie pasta)
1 tablespoon olive oil
1 cup sliced portobello or other fresh mushrooms
3⁄4 cup chopped onion
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
1⁄8 teaspoon ground black pepper
2 tablespoons shredded Parmesan cheese
1 Cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to hot pan; cover and keep warm.
2 Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, onion, 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.
3 Stir in cooked pasta; toss gently to combine. Sprinkle servings with cheese.
PER SERVING: 438 cal., 10 g total fat (2 g sat. fat), 4 mg chol., 172 mg sodium, 70 g carb., 8 g fiber, 18 g pro.
make it vegan
Substitute desired soy cheese for the Parmesan cheese.
tip
When in doubt, go whole! Use whole wheat pasta instead of white pasta to gain more fiber and nutrients as well as a chewier texture. If you don’t like the taste of whole wheat pasta, try multigrain pasta, which has a milder flavor.
