Bowties with Spinach and Barley
Catherine Cappiello Pappas
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- 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
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.