Farfalle Pasta with Mushrooms and Spinach
Farfalle pasta with mushrooms and spinach. A light, flavorful pasta with olive oil, garlic, and Parmesan — no cream needed.
Servings: 4
Calories: 428kcal
Equipment
Ingredients
- 8 oz farfalle pasta (whole wheat pasta)
- 1 shallot, chopped
- 1/4 cup garlic, minced
- 1/4 cup extra virgin olive oil (reserve 2 tbsp for serving)
- 1 lb mushrooms (white or portabella)
- 4 oz fresh spinach coarsely chopped.
- 1/2 cup Parmigiano Reggiano shredded (reserve 2 tbsp for serving)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
Instructions
- Bring a large pot of salted water to a boil. Cook whole wheat farfalle pasta until al dente. Reserve 1/4 cup of the cooking water, then drain pasta.
- While pasta cooks, clean mushrooms and slice them. Mince shallot and garlic.
- Heat a large sauté pan over medium heat. Add 2 tbsp olive oil. Sauté shallot, garlic, thyme, and mushrooms for 1 minute, stirring.
- Add a large pinch of salt and continue cooking until mushrooms are browned and liquid has mostly evaporated.
- Coarsely chop spinach. Add it to the pan with the mushrooms and toss gently.
- Add hot pasta and reserved cooking water to the pan. The heat will wilt the spinach.
- Once spinach is wilted, stir in most of the Parmesan cheese. Toss well to melt the cheese and coat the pasta.
- Serve with a sprinkle of extra Parmesan and a drizzle of remaining olive oil.
Nutrition
Calories: 428kcal | Total Carbohydrate: 52g | Protein: 17g | Total Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 380mg | Potassium: 716mg | Dietary Fiber: 4g | Total Sugars: 5g | Vitamin A: 2767IU | Vitamin C: 14mg | Vitamin D: 0.3µg | Calcium: 215mg | Iron: 3mg | Includes Added Sugar: 0g