MUSHROOM & SPINACH BOW TIES
MAKES 4 SERVINGS
half pkg (500 g) bow tie pasta (about 4 cups) 3 tbsp unsalted butter 500 g mixed mushrooms, thinly sliced 3 cloves garlic, finely grated or pressed 1½ tsp dried thyme ½ tsp pepper ¼ tsp salt (approx) 1 cup dry white wine (such as Sauvignon Blanc) 1 cup grated Parmesan cheese (approx) 10 cups lightly packed baby spinach In large saucepan of boiling salted water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt 2 tbsp of the butter over mediumhigh heat; sauté mushrooms, stirring frequently, until tender and golden, about 8 minutes. Add garlic, thyme, pepper and salt during last minute of cooking.
Add wine; bring to boil. Reduce heat and simmer, stirring often, until liquid is reduced by half, 3 to 5 minutes. Transfer mushroom mixture to pan used to cook pasta; place over medium heat. Stir in pasta, ½ cup of the cooking liquid and remaining butter; gradually stir in Parmesan until pasta is evenly coated. Stir in spinach, a few handfuls at a time, just until wilted. Add remaining cooking liquid; sprinkle with more salt and Parmesan, if desired.
PER SERVING about 434 cal, 18 g pro, 13 g total fat ( 7 g sat. fat), 58 g carb (6 g dietary fibre, 4 g sugar), 28 mg chol, 583 mg sodium, 969 mg potassium. % RDI: 21% calcium, 45% iron, 84% vit A, 13% vit C, 120% folate.