Bowties With Spinach And Barley Recipe 425

BOW-TIES WITH SPINACH & CHERRY TOMATOES

Steps:

• Bring a large post of lightly salted water to a boil. Add pasta; cook as package directs.
• Meanwhile, heat 1 Tbsp oil in a large skilled over medium heat. Add half the garlic; saute 1 minute, or until golden.
• Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.
• Add remaining 3 Tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.
• Drain pasta in a colander and rinse under running cold water until cool, then drain well.
• Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.

BARLEY WITH CARAMELIZED ONIONS AND BOW-TIE PASTA

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until deep brown, about 15 minutes. Add barley and stir 30 seconds. Add mushrooms; sauté until barley browns and mushrooms begin to soften, about 5 minutes. Add broth. Bring mixture to boil. Cover pan; reduce heat to medium-low. Simmer until barley is tender and broth is absorbed, about 25 minutes. Mix in pasta. Season to taste with salt and pepper and serve.

BOWTIES WITH SPINACH AND BARLEY

Steps:

• 1. Heat a large frying pan with the olive oil. Add the onions and garlic and sauté on medium-low heat until the onion is transparent and the garlic is fragrant. Place the spinach in the pan; sauté on medium low heat with the onion and garlic and toss. Add the chicken broth and lemon juice and continue to sauté on low heat; until everything is well heated. Prepare the instant barley and the macaroni as directed. Drain the bowties and the barley; add to the pan and toss. Plate and serve with a lemon wedge for garnish.