Butterfly pasta with mushrooms, spinach and spring onions
Butterfly pasta with mushrooms, spinach and spring onions is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g Farfalle
- 200 g spinach
- 0.5 bunch Basil
- 1 clove garlic
- 150 g Mushrooms
- 1 bunch spring onions
- Salt
- Pepper (freshly ground)
- 40 g freshly grated Parmesan
- 3 tbsp olive oil
- 1 tbsp Lemon Juice
Instructions
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1.
Wash, trim and, if necessary, remove the stems from the spinach. Tear basil leaves off their stems. Peel and mince the garlic. Clean the mushrooms and slice them thinly. Wash, trim and cut the spring onions into rings.
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2.
Cook the pasta in plenty of boiling salted water until al dente.
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3.
Sauté the garlic in 2 tbsp hot oil, then add the spinach, basil and spring onions; stir and cook for a few minutes until wilted, seasoning with salt and pepper. Quickly fry the mushrooms in the remaining oil, seasoning with salt, pepper and lemon juice.
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4.
Drain the pasta and mix it with the vegetables and parmesan, then serve on preheated plates.
