Sunday, December 8, 2013

Farfalle Pasta With Spinach and Mushrooms

Why did it take me so long to realize we don't get extra points for standing in front of a stove to prepare a meal? Certainly, you're not still believing "Cooking Time" equals a tasty meal, are you?  Well, if you are then it's time you woke up to the fact that with the right ingredients you can prepare a meal for your family in just a flash..... and they'll be none the wiser. 

Farfalle with Mushrooms and Spinach

6 ounces Farfalle (bow-tie pasta)
1 tablespoon Joe and Son’s Mushroom Sage Olive Oil
1 medium onion, diced
1 cup sliced fresh mushrooms
3 cloves garlic, minced
1/4 cup chicken broth
1 cup diced cooked chicken breast meat (optional)
4 cups thinly sliced fresh spinach
1/8 teaspoon red pepper flakes
1/3  cup ricotta cheese
2 tablespoons shredded Parmesan cheese
Salt, if desired

Cook farfalle according to package directions. Drain well.

Meanwhile, in a large skillet, heat the Mushroom Sage oil over medium heat.

Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Add the chicken broth now. If desired, add the pieces of cooked chicken. Stir in spinach, and pepper flakes.

Cook for 1 minute or so until the spinach is slightly wilted and the chicken is warm.

Stir in the cooked pasta; toss gently to mix. Add the ricotta cheese; stir again.  Sauce will become creamy.

Sprinkle with the Parmesan cheese.

Makes 4 servings.


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