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Farfalle with Mushrooms and Spinach

MAKES 4 side-dish

1 tablespoon olive oil

1 medium onion, chopped

1 cup sliced portobello, cremini or other white button mushrooms

2 cloves garlic, minced

4 cups fresh spinach, thinly sliced

1 teaspoon snipped fresh thyme

1/8 teaspoon pepper or to taste

6 ounces farfalle (bow-tie pasta), cooked according to package directions

2 tablespoons shredded Parmesan cheese

In a large skillet, heat oil over medium heat. Add onion and mushrooms; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Add garlic and cook another minute.

Stir in spinach, thyme and pepper; cook one minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese and serve.

From hearthealthy

Nutrition facts per serving:

230 calories, 5 g fat, 1 g saturated fat, 2 mg cholesterol, 38 g carbohydrates, 9 g protein, 67 mg sodium, 3 g fiber

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