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!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.