Farfalle Pasta with Mushrooms and Spinach
Farfalle pasta with mushrooms and spinach: comfort food at its best. Filling and flavorful with just enough creaminess to feel decadent!
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
- In a large stock pot, bring water to a boil to cook the pasta. Add salt to taste.
- While the water is heating, clean mushrooms with a paper towel and slice them.
- Mince shallot and garlic.
- Heat a large sauté pan on medium heat. Add 2 tbsp olive oil. Add shallots, garlic, thyme and mushrooms. Toss well and cook for a minute until mushrooms start to brown.
- Add a large pinch of salt and continue cooking until mushrooms are cooked through and liquid is evaporated.
- Chop spinach coarsely.
- Add pasta to the boiling water and cook according to package instructions for al dente. Once cooked, reserve 1/4 cup of the cooking water and drain the pasta.
- Add the spinach to the pan on top of the mushrooms and toss.
- Pour the hot pasta and reserved water on top. The heat from the pasta will finish wilting the spinach.
- Once spinach is wilted, add most of the shredded cheese (reserve a couple tablespoons for serving) and toss well until melted.
- Serve topped with a bit of extra cheese and a drizzle of 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