Farfalle Pasta With Mushrooms and Spinach
This farfalle pasta recipe is a Tuscan style blend of sun dried tomatoes, spinach and mushrooms, all tossed with noodles in a creamy parmesan sauce. A hearty main course that's easy enough for a busy weeknight, but elegant enough to serve to company.
Calories 570 kcal
10 ounces farfalle pasta 5 tablespoons butter divided use 12 ounces mushrooms sliced 2 cups baby spinach leaves 1/2 cup sun dried tomatoes oil packed, coarsely chopped 1 1/2 teaspoons minced garlic 1 cup heavy cream 3/4 cup freshly grated parmesan cheese salt and pepper to taste 2 tablespoons chopped parsley
Cook the pasta in salted water according to package directions. Heat 1 tablespoon of butter in a large pan over medium high heat. Add the mushrooms to the pan and season with salt and pepper. Cook the mushrooms for 4-6 minutes or until tender and browned. Stir in the spinach leaves and cook for 3-4 minutes or until wilted. Add the sun dried tomatoes and stir to combine. Add the garlic to the pan and cook for an additional 30 seconds. Remove the vegetable mixture from the pan and cover to keep warm. Melt 4 tablespoons of butter in the pan over medium low heat. Add the cream and simmer for 4-5 minutes or until just thickened - do not boil. Whisk in the parmesan cheese, stirring continuously, until cheese has melted. Season the sauce with salt and pepper to taste. Drain the pasta and add to the pan of sauce. Add the vegetable mixture to the pan and stir to combine. Sprinkle with parsley, then serve.
Calories: 570 kcal | Carbohydrates: 67 g | Protein: 22 g | Fat: 33 g | Saturated Fat: 26 g | Cholesterol: 132 mg | Sodium: 502 mg | Potassium: 1045 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 2985 IU | Vitamin C: 12 mg | Calcium: 312 mg | Iron: 3 mg