Pasta with Spinach and Mushrooms
Source of Recipe
Adapted From Sugarbusters Recipes Volume I By Ricki
List of Ingredients
6 ounces bow-tie pasta
1 tablespoon margarine or butter
1 medium onion, chopped
1 cup sliced portobello 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
1/8 teaspoon pepper
1 tablespoon licorice-flavored liqueur (optional)
2 tablespoons shredded Parmesan cheese
Recipe
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 until mushrooms are nearly tender. Stir in spinach or spinach and sorrel, thyme, and pepper; cook 1minute or until heated through and spinach is slightly wilted. Stir in cooked pasta and, if desired, liqueur; toss gently to mix.
Sprinkle with cheese.
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