Farfalle Wsundriedtomatoes Onions And Spinach Recipes

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FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS



Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions image

Creamy Farfalle with Spinach, Mushrooms, and Caramelized Onions. The bow-tie pasta is perfectly matched with rich and buttery Parmesan sauce! Serve this easy meatless Italian meal as-is, or with grilled chicken! Satisfying and comforting dinner that a whole family will love!

Provided by Julia

Categories     Main Course

Time 50m

Number Of Ingredients 11

1 tablespoon olive oil
3 yellow onions (, large, sliced)
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon olive oil
10 oz mushrooms (, sliced (I used button mushrooms))
6 oz spinach
1 cup half-and-half
1 cup Parmesan cheese (, shredded)
1/4 teaspoon salt
8 oz farfalle pasta

Steps:

  • Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • The onions should start to brown, but without burning.
  • Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.
  • Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
  • Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
  • Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
  • Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
  • Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
  • Add caramelized onions back to the skillet with the pasta sauce.
  • Cook pasta according to package instructions. Drain.
  • Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
  • Serve with more shredded parmesan cheese sprinkled on top.

Nutrition Facts : Calories 511 kcal, Carbohydrate 58 g, Protein 22 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 761 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving

FARFALLE SALAD WITH SUN-DRIED TOMATOES



Farfalle Salad With Sun-Dried Tomatoes image

A simple bowtie or spiral pasta salad with sun-dried tomatoes, english spinach, pine nuts. Regular fresh spinach is fine, too.

Provided by minnie chef

Categories     Salad Dressings

Time 15m

Yield 1 large pasta salad, 12 serving(s)

Number Of Ingredients 10

1 lb farfalle pasta or 1 lb spiral pasta
3 spring onions
2 ounces sun-dried tomatoes, cut into strips
1 lb english spinach, stalks trimmed and cut into strips
4 tablespoons toasted pine nuts
1 tablespoon fresh oregano, chopped
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
1 garlic clove, crushed
salt and pepper, to taste

Steps:

  • Cook pasta and rinse in cold water. Transfer to a large salad bowl.
  • Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano.
  • To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.

Nutrition Facts : Calories 222.6, Fat 7.3, SaturatedFat 0.9, Sodium 132.4, Carbohydrate 33.2, Fiber 2.9, Sugar 2.8, Protein 7.2

FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE



Farfalle in a Sun-Dried Tomato, Garlic, and White Wine Sauce image

A simple dish I threw together when looking through the fridge for something to eat. To pare down to the cooking time I list, drop the farfalle in the water at the same time you put the garlic in the pan. You can also toss in a little sausage or ham(although that makes it non-vegetarian, of course)

Provided by David Deephanphongs

Categories     European

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup sun-dried tomato packed in oil, drained and chopped
2 garlic cloves, minced
1 plum tomato, fine dice
1/4 cup white wine
2 tablespoons olive oil
1 green bell pepper, chopped
8 ounces farfalle pasta (bowtie pasta)

Steps:

  • Cook Farfalle very al dente, and drain.
  • Heat olive oil on medium high in a large saucepan.
  • Add garlic and sundried tomatoes, and saute for 2-3 minutes.
  • Add diced plum tomato, and saute for another 2-3 minutes.
  • Add white wine, stir for a minute, then add bell pepper.
  • Let reduce for another minute, and add farfalle.
  • Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
  • Serve.

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