Farfalle Pasta with Mushrooms and Spinach
Ingredients
The pasta
The sauce
-
5
tablespoons
butter
-
12
ounces
mushrooms, sliced
-
2
cups
baby spinach leaves
-
½
cup
sun dried tomatoes, oil packed, coarsely chopped
-
1 ½
teaspoons
minced garlic
-
1
cup
heavy cream
-
¾
cup
freshly grated parmesan cheese
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
chopped parsley
Instructions
- 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, season with salt and pepper, and cook until tender and browned.
- Stir in the spinach and cook until wilted.
- Add the sun-dried tomatoes and stir to combine.
- Add the garlic 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 until just thickened, avoiding boiling.
- Whisk in the parmesan cheese until melted and season the sauce with salt and pepper.
- Drain the pasta and add it to the sauce.
- Stir in the vegetable mixture and combine.
- Sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
4
Calories
570
Total fat
33g
Total carbohydrates
67g
Total protein
22g
Sodium
502mg
Cholesterol
132mg
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