FARFALLE WITH MUSHROOMS AND SPINACH

IF GOOD-LOOKING FRESH PORTOBELLO MUSHROOMS ARE NOT AVAILABLE, YOU CAN USE CREMINI MUSHROOMS IN THEIR PLACE. THESE SMALLER MUSHROOMS ARE THE LESS MATURE FORM OF THE PORTOBELLO MUSHROOM AND HAVE A SLIGHTLY LESS INTENSE FLAVOR.

START TO FINISH 20 minutes

• 5½ cups dried farfalle (bow-tie pasta) (12 oz.)
• 2 Tbsp. olive oil
• 1 cup chopped onion
• 2 cups sliced portobello or other fresh mushrooms
• 4 cloves garlic, minced
• 8 cups fresh baby spinach
• 2 tsp. snipped fresh thyme
• ¼ tsp. black pepper
• ¼ cup shredded Parmesan cheese

1. Cook farfalle according to package directions; drain.

2. Meanwhile, in an extra-large skillet heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese. MAKES 4 SERVINGS.

PER SERVING 451 cal., 11 g fat (2 g sat. fat), 4 mg chol., 131 mg sodium, 74 g carb., 5 g fiber, 17 g pro.