Farfalle and Chanterelles Serves 4 main (8 side)    Time: 30 minutes

PictureFarfalle and Chanterelles
Farfalle and ChanterellesFall means fresh mushrooms of so many varieties. You can forage for them yourself, buy them from your Farmer's Market or the grocery store. I was able to get some fresh lobster mushrooms as well, so I added them to this recipe. If you are unable to find them just use the Chanterelles, but make sure you use fresh and not dried mushrooms.
1 pound farfalle
1 tablespoon olive oil
2 tablespoons butter
2-3 cloves garlic, chopped
1/2 cup onions, chopped
4 ounces fresh Chanterelles (or Lobster mushrooms), sliced
1 bunch fresh spinach, washed, dried and trimmed
2-3 fresh basil leaves, chopped
1 teaspoon fresh lemon juice
1/4 cup shredded Parmesan cheese
  1. Cook pasta until al dente, drain.
  2. While pasta cooks, heat a large saute pan over medium heat. Heat oil and melt butter.
  3. Saute onions and garlic 3-4 minutes.
  4. Add sliced mushrooms, cook for 5-6 minutes.
  5. Stir spinach and basil and lemon juice into pan, cooking until spinach is just wilted. (About 2 minutes)
  6. Mix mushroom mixture, pasta and Parmesan cheese together before serving. 
4 servings:
Calories 610, Fat 17.7, Cholesterol 36mg, Sodium 375
Carbohydrates 91.9, Fiber 6.7, Sugars 5.5g, Protein 25.9g
8 servings
Calories 305, Fat 8.9g, Cholesterol 18mg, Sodium 186mg
Carbohydrates 45.9g, Fiber 3.4g, Sugars 2.8g, Protein 13.0g