Spinach Mushroom Bowtie Pasta Food

SPINACH AND MUSHROOM BOW TIE PASTA

Steps:

• Wash your veggies and slice the mushrooms and half the tomatoes
• Bring your salted water to a boil and drop your bow tie pasta
• Cook your pasta about 9 - 11 minutes or until al dente
• In a non stick pot heat up your olive oil on medium heat
• While the pasta is cooking saute your chopped mushrooms, tomatoes and spinach add a pinch of salt to taste as the spinach has wilted down a bit
• As your veggies are sauteing heat up your Homestyle Thick and Hearty Traditional Sauce Ragu Pasta Sauce on low to medium heat in a small pot
• Drain your pasta and place in a large serving dish
• Layer your Homestyle Thick and Hearty Traditional Sauce Ragu Pasta Sauce right on top
• Then layer your sauteed veggies
• Lightly toss all the ingredients together
• Sprinkle parmesan cheese over top
• ENJOY!

CREAMY MUSHROOM BOW TIES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in butter until tender. Add spreadable cheese and broth; cook and stir until blended. Drain pasta; add to skillet and toss to coat.

SPINACH & MUSHROOM PASTA

Steps:

• In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
• Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
• Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
• Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
• Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.

SPINACH AND MUSHROOMS WITH BOW-TIE PASTA

Steps:

• Combine mushrooms and lemon juice. stirring to coat. Melt butter in a large skillet over medium-high heat; add garlic, and cook, stirring constantly, 1 to 2 minutes. Add mushroom mixture and cook. stirring constantly, 5 minutes. Add cream; bring to a boil. Stir in salt and pepper; remove from heat. Cook pasta according to package directions, adding spinach during last minute of cooking time. Drain and toss gently with mushroom mixture. Let sit a few minutes to absorb the cream if necessary. Sprinkle with Parmesan cheese, and serve immediately. Yield: 2 main-dish servings or 4 side dish servings. Shared and formatted by Dianne Larson Ward. [email protected] Recipe by: A womans magazine c. 1995 Posted to MC-Recipe Digest V1 #576 by Dianne Larson Ward on Apr 17, 1997