Pasta is one of those versatile options everybody loves—from side dishes to entrées, the right one offers a marriage of flavors and textures that can easily complement your proteins. This simple bow tie pasta side is the perfect "wing-man" for grilled or baked chicken, making an excellent weekday dinner, especially if you’re in a rush.
At just 10 minutes each of prep and cook time, this farfalle pasta comes together in a flash with just a few key ingredients to wow your guests. Given its simplicity, fresh mushrooms, spinach, and herbs, paired with a high-quality olive oil, are the secret to its success.
You can use this pasta as a side dish for chicken or steak. However, you can turn it into the main course by adding protein into the farfalle. Take it as a blank canvas for your dinner—toss some garden tomatoes to savor some of the summer’s best; drizzle with balsamic vinegar for to up the flavor; or serve alongside fresh burrata and basil for an authentic Italian experience.
Ingredients for Farfalle with Mushrooms and Spinach
Simple to throw together, with a short list of ingredients, this satisfying side dish is full of flavor. To make farfalle with mushrooms and spinach, you'll need:
- Dried farfalle (bow-tie pasta): The base of the dish, with a fan-like shape that adds visual interest, although it can be substituted with other types of pasta if needed.
- Olive oil: Adds richness and flavor while sautéing the onion, mushrooms, and garlic.
- Onion: Adds an aromatic base to the dish.
- Sliced portobello or other fresh mushrooms: For an earthy, umami-rich flavor.
- Garlic: Adds a savory complexity.
- Fresh spinach: Brightens the dish with its vibrant color, while giving it a nutrient-rich boost.
- Fresh thyme: A floral herb that pairs well with the mushrooms.
- Pepper: For a hint of peppery spice.
- Shredded Parmesan cheese: Adds a nutty, cheesy flavor to the dish.
Test Kitchen Tip: The best way to serve farfalle is al dente—simply cook the pasta for 2 or 3 minutes less than the suggested time. Drain, and toss the rest of ingredients together to create the right mash-up of flavors and textures!
Ingredients
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6 oz. dried farfalle (bow-tie pasta)
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1 Tbsp. olive oil
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1 medium onion, chopped
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1 cup sliced portobello or other fresh mushrooms
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2 cloves garlic, minced
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4 cups thinly sliced fresh spinach
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1 tsp. snipped fresh thyme
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⅛ tsp. pepper
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2 Tbsp. shredded Parmesan cheese
Directions
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Cook Pasta
Cook farfalle according to package directions. Drain well.
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Cook Mushrooms
Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
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Add Spinach
Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
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Toss and Serve
Stir in cooked pasta; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.
How To Store and Reheat Leftover Farfalle with Mushrooms and Spinach
Leftover farfalle with mushrooms and spinach makes an excellent lunch the next day. Refrigerate leftovers in an airtight container in the refrigerator for up to four days. When ready to serve, reheat on the stovetop, adding butter, olive oil, or a splash of broth or stock for additional moisture, and re-seasoning to taste, if needed.
Farfalle with Mushrooms and Spinach Variations
To mix up this dish based on what you have on hand, or with protein-rich additions to turn it into a main course, consider these variations:
- Pasta: Feel free to use penne, fusilli, rotini, medium shells, or other types of pasta in the place of the farfalle.
- Mushrooms: Any type of fresh mushrooms can be used for this dish, including cremini, button, or shiitake mushrooms, to name a few.
- Greens: Use kale, Swiss chard, or other types of greens in the place of the spinach.
- Herbs: If you don't have fresh thyme, use fresh parsley, basil, or other herbs as desired.
- Parmesan: Swap for Pecorino Romano, Asiago, or Grana Padano.
- Protein: Add cooked chicken, shrimp, or sausage for a protein-rich boost.
- Additions: Add a unique touch with cherry tomatoes, sundried tomatoes, olives, toasted pine nuts, or a drizzle of balsamic vinegar.
Nutrition Facts (per serving)
| 219 | Calories |
| 5g | Fat |
| 35g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 219 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 5% |
| Cholesterol 2mg | 1% |
| Sodium 86mg | 4% |
| Total Carbohydrate 35g | 13% |
| Protein 9g | 18% |
| Vitamin C 6.5mg | 7% |
| Calcium 70.7mg | 5% |
| Iron 3.6mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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