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.