Victoria's Farfalle With Mushrooms
If you’re looking for a quick Friday night dinner, then look no further. Here is a delicious meal you can whip up fast to close out the work week.
- 12 Ounces Farfalle (or Bow Tie Pasta)
- 3 Tablespoons Olive Oil
- 1 Large Chopped Onion
- 2 Cups Sliced Portobello or Fresh Mushroom of Your Choice
- 5 Minced Garlic Cloves
- 4 Cups Thinly Sliced Fresh Spinach (Optional)
- 2 Teaspoons Fresh Thyme
- ¼ Teaspoon Freshly Ground Black Pepper
- ¼ Teaspoon Kosher Salt
- ½ Cup Shredded Parmesan Cheese
In a large pot, filled with water, cook the farfalle according to package directions. Make sure not to overcook the pasta. Drain, but do not rinse. Rinsing pasta is a big no no in Italian cooking.
In a large skillet heat the olive oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir for 3 minutes. You will want the mushrooms to be nearly tender. Stir in the spinach, thyme, kosher salt and pepper. Cook for another minute.
Stir in the cooked farfalle and toss gently to mix. Transfer to a pasta bowl and sprinkle with the shredded Parmesan cheese. Serves 4 people.