Recipes by Barbara: Spinach & Mushrooms Farfalle

This is a quick and easy recipe and you can make several changes to suit your taste. If you don’t want to go out and get a licorice flavored liqueur like annisette you can either eliminate it or you can use sliced fresh fennel and saute it a few minutes at the beginning before adding the mushrooms and onions. I use veggie bow-tie pasta (which is also called Farfalle), but you can vary that also. I like Parmesan cheese so I also use more than the 2 tablespoons. Dried thyme may be used, but the fresh is much better. This is best if you have a very large skillet, especially when you add the pasta.

6 oz dried bow-tie pasta

1 Tbsp butter or olive oil

1 medium onion, chopped

2 cup sliced portobellos or other fresh mushrooms such as chanterelles, shitake, or crimini not 3 cloves garlic minced

4 cups sliced fresh spinach or chard

1 tsp fresh-snipped thyme

? tsp pepper

1 Tbsp licorice flavored liqueur

2 Tbsp shredded Parmesan cheese

Cook pasta according to package instructions. Drain well. Meanwhile, in a very large skillet melt butter over medium heat. Add onion, mushrooms and garlic. Cook and stir for 2-3 minutes. Stir in spinach, thyme, and pepper; cook one minute until spinach is wilted. Stir in Cooked pasta and liqueur.

Toss gently to mix. Sprinkle with cheese. Makes 4 servings.