Bowties with Spinach and Barley

Catherine Cappiello Pappas


This is such a simple meal for those late night dinners.

★★★★★ 1 vote
5 Min
15 Min


10 oz frozen chopped spinach - thawed
1 medium spanish onion – sliced
4 cloves garlic – chopped
½ cup instant barley
1 cup chicken broth
juice of 1 lemon
2 tbs. olive oil
1 lb. bowtie macaroni


1Heat a large frying pan with the olive oil. Add the onions and garlic and sauté on medium-low heat until the onion is transparent and the garlic is fragrant. Place the spinach in the pan; sauté on medium low heat with the onion and garlic and toss.

Add the chicken broth and lemon juice and continue to sauté on low heat; until everything is well heated.

Prepare the instant barley and the macaroni as directed.

Drain the bowties and the barley; add to the pan and toss.

Plate and serve with a lemon wedge for garnish.

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