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Farfalle with mushrooms and spinach-1 medium onion, chopped 1 cup sliced portobello, cremini or other white button mushrooms 2 cloves garlic, minced 4 cups fresh spinach, thinly sliced 1 teaspoon snipped fresh thyme 1/8 teaspoon pepper or to taste 6 ounces farfalle (bow-tie pasta), cooked according to package directions 2 tablespoons shredded Parmesan cheese

Mushroom Pasta Sauce - One of the best sauce recipes around

Stuffed Portobello Mushrooms ■4 large Portobello mushrooms, about 4″ (10cm) across ■3 tablespoons olive oil ■1 tablespoon lemon juice ■2 teaspoon finely chopped shallot (optional) ■1 large garlic clove, finely chopped ■Salt and pepper, to taste ■4 ounces of plain goat cheese ■1 tablespoon fresh chopped parsley ■1 tablespoons fresh chopped chives ■1 recipe of oven roasted tomatoes