Marcy (triath) wrote in easyrecipes,

Farfalle with Spinach and Mushrooms

I love ouzo. Who knew that you could use it in cooking!

25 min
4 side-dish servings

6oz farfalle pasta (bow ties) (3 cups)
1 T margarine or butter
¾ c chopped onion
1 c sliced fresh mushrooms, such a Portobello, charterrele, shiitake and or cremini
2 cloves garlic, minced
4 c thinly sliced fresh spinach or 2 c thinly sliced sorrel and 2 c thinly sliced fresh spinach
1 t snipped fresh thyme
1/8 t pepper
1 T licorice liqueur (optional)
2 T finely shredded Parmesan cheese

Cook pasta according to directions. Drain
Meanwhile, in a large skillet melt the margarine or butter over medium heat. Add onion, mushrooms, and garlic. Cook and stir for 2-3 min or till mushrooms are nearly tender. Stir in spinach/sorrel, thyme, and pepper; cook about 1 min or till heated through and spinach is slightly wilted. Stir in cooked pasta and, if desired, liqueur; toss gently to mix. Sprinkle with Parmesan cheese.

Source: Better Homes and Gardens Annual Recipes 1997
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