beef stroganoff? Apparently, it’s true. Cook’s Country came up with this reduced fat recipe that uses flank steak, adds portobello mushrooms and swaps sour cream out for egg whites and yogurt. Click here to check out the recipe, worth a whirl I would say.
Photo: Cook’s Country
Farfalle with Mushrooms and Spinach
one of those meals that’s healthy, quick, inexpensive, and easy to tweak by adding a little more of this and a little less of that. This recipe for Farfalle with Mushrooms and Spinach claims to be ready in 20 minutes flat. Full of everyday ingredients, vegetarian and it’s got a combo I love – portobello mushroom and Parmesan.. perfect to whip up midweek!
6 ounces dried farfalle (bow-tie pasta)
1 tbsp. olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 tsp. snipped fresh thyme
1/8 tps. pepper
2 tbsp. shredded Parmesan cheese
1. Cook pasta as normal and drain.
2. Heat oil in a large.
3. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
4. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
5. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.
Photo: Better Homes and Gardens
Posted in Food
Tagged better homes and gardens, dinner, easy recipe, farfalle, food, healthy, parmesan cheese, pasta, portobello mushrooms, spinach, vegetarian