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

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 |
- Cook pasta until al dente, drain.
- While pasta cooks, heat a large saute pan over medium heat. Heat oil and melt butter.
- Saute onions and garlic 3-4 minutes.
- Add sliced mushrooms, cook for 5-6 minutes.
- Stir spinach and basil and lemon juice into pan, cooking until spinach is just wilted. (About 2 minutes)
- 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
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