Menu Planner, Aug. 17 - Aug. 23

Tuesday 8 ounces bow-tie (farfalle) pasta 1 tablespoon olive oil 8 ounces sliced mushrooms 1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped 2 cloves minced garlic 1/4 cup dry white wine 1 (6-ounce) package baby spinach 1/4 teaspoon salt 1/2 teaspoon pepper 3/4 cup freshly grated parmesan cheese 1/4 cup toasted almonds or chopped walnuts PREPARE pasta according to directions; drain. Heat oil in a large nonstick skillet on medium-high. Add mushrooms; cook 5 minutes or until most of the moisture has evaporated. Reduce heat to medium; add tomatoes and garlic. Cook and stir constantly 1 to 2 minutes. Stir in wine; cook 30 seconds to loosen particles from skillet. Stir in hot cooked pasta and spinach. Cook, stirring occasionally, 3 minutes or until spinach is wilted. Stir in salt and pepper. Sprinkle with cheese and... [read full story]