Canadian Living - - Cook & Eat -


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.

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