Bowtie Pasta with Spinach, Mushrooms, and Tomatoes

Description

This light yet satisfying pasta dish combines tender bowtie pasta with fresh spinach, earthy mushrooms, and sweet cherry tomatoes. Tossed in a garlicky olive oil and Parmesan sauce, it’s a quick, flavorful weeknight meal that feels restaurant-quality but comes together in under 30 minutes. Perfect for vegetarians or anyone looking for a vibrant and healthy pasta option.

Ingredients for Bowtie Pasta with Spinach, Mushrooms, and Tomatoes

• 8 oz (225 g) bowtie pasta (farfalle)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced (white or cremini)

• 2 cups cherry tomatoes, halved

• 4 cups fresh spinach leaves, loosely packed

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ½ tsp red pepper flakes (optional)

• ¼ cup freshly grated Parmesan cheese

• 2 tbsp fresh basil or parsley, chopped (optional garnish)

Instructions

1. Cook Pasta

   • Bring a large pot of salted water to a boil.

   • Cook bowtie pasta according to package directions until al dente.

   • Reserve ½ cup pasta water, then drain and set aside.

2. Sauté Vegetables

   • In a large skillet, heat olive oil over medium heat.

   • Add garlic and sauté for 30 seconds until fragrant.

   • Add mushrooms and cook for 4–5 minutes until softened and lightly browned.

   • Stir in cherry tomatoes and cook for 2–3 minutes until they start to soften.

3. Add Spinach & Pasta

   • Toss in the spinach and cook until just wilted (about 1–2 minutes).

   • Add cooked pasta, Parmesan, and reserved pasta water (a little at a time) to create a light sauce.

4. Season & Serve

   • Season with salt, pepper, and red pepper flakes.

   • Garnish with fresh herbs and serve warm.

Notes

• You can use whole wheat or gluten-free bowtie pasta if preferred.

• If fresh spinach is unavailable, substitute with kale or arugula.

• For a creamier sauce, add ¼ cup heavy cream or cream cheese before tossing with pasta.

Tips

• Don’t overcook spinach — it should stay bright green.

• Use the reserved pasta water to help bind the sauce to the pasta.

• Roast the mushrooms beforehand for extra depth of flavor.

• Add cooked chicken or shrimp for a protein boost.

Servings

• Serves 4 as a main dish

• Serves 6–8 as a side dish

Nutritional Info (per serving, main dish portion)

• Calories: ~310 kcal

• Protein: 11 g

• Carbohydrates: 48 g

• Fat: 9 g

• Fiber: 5 g

• Sugar: 5 g

• Sodium: 350 mg

Benefits

• Spinach: Rich in vitamins A, C, K, and iron

• Mushrooms: Provide antioxidants and immune-supporting compounds

• Tomatoes: High in lycopene for heart health

• Olive oil: Healthy unsaturated fats for cardiovascular benefits

• Balanced meal: Good mix of carbs, fiber, and plant-based protein

Q & A

Q: Can I make this ahead of time?
A: Yes, but store the pasta and vegetables separately. Reheat together with a splash of water or broth.

Q: What pasta shape can I use instead of bowtie?
A: Penne, fusilli, or rotini work well — they all hold onto the sauce nicely.

Q: How can I make it vegan?
A: Skip the Parmesan or use a vegan alternative.

Q: Can I freeze this dish?
A: It’s best enjoyed fresh. If freezing, omit spinach and add fresh spinach when reheating.