Reviews
your pasta is soooooooooooooooooooooooooooooo good!
- dhiv, New Jersey

My husband hates licorice some times i sneak in fennel.
- Jean Baehr, Arkansas

I left out the licorice flavored liqueur and added fried tofu with rice cheese it was the best
- Kimbelry, Pennsylvania

This is sooooo yummy, I added Chicken Breast and it became the main meal.
- Topper, Florida

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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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Here's a low-calorie, low-fat vegetarian main dish recipe to entice even meat lovers. Bow-tie or farfalle (fahr-FAH-lay) pasta resembles ruffle-edge butterflies. Look for it, packaged dry, by both names.

 

Servings: Makes 4 side-dish servings.

Total: 25 mins

Rated:

 

 

Ingredients

6 ounces bow-tie pasta (farfalle)

1 tablespoon butter or margarine

1 medium onion, chopped

1 cup sliced portobello or other fresh mushrooms (such as chanterelles, shiitakes, and/or crimini)

2 cloves garlic, minced

4 cups thinly sliced fresh spinach

1 teaspoon snipped fresh thyme

1/8 teaspoon ground black pepper

1 tablespoon licorice-flavored liqueur (optional)

2 tablespoons finely shredded Parmesan cheese

 

Directions

1. Cook pasta according to package directions; drain well.

2. Meanwhile, in a large skillet melt the butter or margarine over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.

3. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.

4. Stir in cooked pasta and, if desired, liqueur; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.