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!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.