Farfalle (Bow-tie Pasta) with Mushrooms, Spinach, and Cream
I love the earthy combination of mushrooms and spinach, brought together with a little cream, and lightened with a drizzle of lemon juice. This combination is the base for a pasta dish I recently made, from the book A Cook’s Tour of Italy. Farfalle, the bowtie-shaped pasta, is a perfect match for this sauce, as its wide shape carries the mushrooms and wilted spinach in each bite. To make it extra special, we add a splash of Marsala wine to the sauce, to really bring out the flavors of the mushrooms.
Heat & Knives
The Recipe
Source: A Cook’s Tour of Italy by Joe Famularo
1 pound cremini or button mushrooms
1/4 cup fresh lemon juice
6 tablespoons butter
2 cloves garlic, minced
1/4 cup Marsala wine
1 1/2 cups heavy cream
sea salt and freshly ground pepper
1 pound pasta bows
4 cups finely shredded fresh spinach leaves
1/2 cup freshly grated Parmesan cheese
Wipe the mushrooms with damp kitchen towels, cut off and discard the tough stem ends and slice the mushrooms thinly. Put in a bowl with the lemon juice and toss well.
Melt the butter in a large skillet and add the garlic and Marsala. Cook for about 3 minutes and add the mushrooms. Stir well and cook 8 minutes longer. Add the cream and bring the mixture to a boil. Season with salt and pepper. Keep this sauce at a simmer for about 5 minutes and then remove from the heat.
Cook the pasta until al dente according to directions on the package. Drain and return the pasta to the pan in which it cooked. Add the spinach, reserving about 1/3 cup, and the cream sauce. Toss lightly but well. To serve, apportion the pasta and add a heaping tablespoon of Parmesan over the top of each serving. Arrange the reserved spinach over the cheese. Serve right away.
