Spinach Mushroom Bowtie Pasta Recipes

SPINACH & MUSHROOM BOWTIE PASTA

Steps:

• To start, boil water for your pasta. Cook pasta according to package.
• Meanwhile, heat a large skillet on medium heat with about 2 tbsp butter. Once it starts to bubble, add in your sliced mushrooms. Cook your mushrooms down for about 5-10 minutes until they are soft and browned.
• Halfway through, add your fresh garlic and maybe about 1/4 tsp of sea salt. Stir continually.
• Once the mushrooms are cooked through, add in the fresh spinach. If you want lots of spinach, add the 8 cups. If you like a little less, add 6! It wilts down a ton. Season with another sprinkle of sea salt (about 1/8 tsp). Stir until the spinach is wilted and cooked down.
• Meanwhile, once your pasta is done. Drain and reserve about 1/3 cup pasta water. Pour the pasta in the skillet with the veggies followed by the pasta water.
• Next, drizzle on the olive oil. Sprinkle on the parmesan. Season with about 1/4 sea salt and 1/4 tsp pepper. Taste and add more salt if needed. Might need another 1/4 tsp. Mix until everything is incorporated.

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!

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

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.