Dinner at the Zoo · by Sara Welch★ 5.0 (25)
Farfalle Pasta With Mushrooms and Spinach
NUTRITION · PER SERVING30M COOK
CAL 37%·PRO 55%
CARBS 71G38% OF CAL
8G FIBER50G OTHER13G TOTAL SUGAR
FAT 43G51% OF CAL
17G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Farfalle in a creamy Tuscan sauce of mushrooms, spinach, sun-dried tomatoes, and parmesan. Elegant yet simple enough for busy weeknights.
mainitalianpastavegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 ounces farfalle pasta
- 5 tablespoons butter (divided use)
- 12 ounces mushrooms (sliced)
- 2 cups baby spinach leaves
- 1/2 cup sun dried tomatoes (oil packed, coarsely chopped)
- 1 1/2 teaspoons minced garlic
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- salt and pepper to taste
- 2 tablespoons chopped parsley
At a glance
PER SERVING · TIME 30M
CAL 37%·PRO 55%
CARBS 71G38% OF CAL
8G FIBER50G OTHER13G TOTAL SUGAR
FAT 43G51% OF CAL
17G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 818mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1366mg
- Calcium
- 368mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 818MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.