Farfalle with Spinach and Mushrooms

6 ounces bow-tie pasta
1 tablespoon margarine or butter
1 medium onion, chopped
1 cup sliced portabellas or other fresh mushrooms (such as chanterelles, shiitakes, and/or crimini)
2 cloves garlic, minced
4 cups thinly sliced fresh spinach or 2 cups thinly sliced sorrel and 2 cups thinly sliced spinach
1 teaspoon snipped fresh thyme
1 teaspoon lemon juice
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Preparation Instructions:
Prep Time: 20 minutes

Cook pasta according to package directions; drain well.

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 spinach and sorrel, thyme, lemon juice and pepper; cook 1 minute or till heated through and spinach is slightly wilted.

Stir in cooked pasta and toss gently to mix. Sprinkle with cheese.

Serves: Makes 4 side-dish servings

Vitamin D Mushrooms!

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CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.