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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 217.3
  Total Fat 5.1 g
      Saturated Fat 0.9 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 2.7 g
  Cholesterol 1.8 mg
  Sodium 68.5 mg
  Potassium 311.9 mg
  Total Carbohydrate 36.8 g
      Dietary Fiber 3.1 g
      Sugars 1.4 g
  Protein 8.4 g
  Vitamin A 56.8 %
  Vitamin B-12 0.8 %
  Vitamin B-6 7.7 %
  Vitamin C 19.8 %
  Vitamin D 5.4 %
  Vitamin E 5.3 %
  Calcium 7.2 %
  Copper 7.7 %
  Folate 17.1 %
  Iron 6.3 %
  Magnesium 7.8 %
  Manganese 18.1 %
  Niacin 6.9 %
  Pantothenic Acid     5.0 %
  Phosphorus     7.0 %
  Riboflavin 11.3 %
  Selenium 5.6 %
  Thiamin 4.4 %
  Zinc 3.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Farfalle with Mushrooms & Spinach

View the full Farfalle with Mushrooms & Spinach Recipe & Instructions
Submitted by: DILBERTA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Farfalle with Mushrooms & Spinach

150 calories of Barilla Farfalle (serv = 2 oz), (0.75 serving)

30 calories of Olive Oil, (0.25 tbsp)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

10 calories of Parmesan Cheese, shredded, (0.50 tbsp)

7 calories of Spinach, fresh, (1 cup)

6 calories of Mushrooms, fresh, (28.25 grams)

3 calories of Garlic, (0.75 cloves)

0 calories of Thyme, fresh, (0.25 tsp)


Nutrition & Calorie Comments  

Great recipe! Upped the pasta to 12oz and mushrooms to 8 oz. to feed 4 of us as a main meal. I also added some sea salt and about a tablespoon more of oil or it would've been too dry! Submitted by:
JSHIGER

(11/5/13)
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SO EASY! Really quick to make and very filling. I used a variety of wild mushrooms which really increased the flavour as well as chestnut mushrooms. I added low fat mozzarella to my friend's portion, only a small amount, which she said made it even better. This will be a frequent!! Submitted by:
NIBELLA

(5/14/12)
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This was so delicious! I used whole wheat penne and added shrimp for some extra protein and this was a huge hit with me and my husband. My husband's only complaint was wanting more spinach, but he's a veggie-aholic so I don't think this is a bad reflection on the recipe. Submitted by:
KAISERSOZE

(2/9/11)
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I prepared the recipe as shown but added already cooked chicken, peas and cherry tomatoes and 2 tablespoons of sour cream before mixing the pasta with the other ingredients. Definately made it more filling and appealing although I agree with the others that it was rather bland. Had to add sea salt. Submitted by:
FLGIRL1234

(11/10/10)
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I used whole wheat pasta and added beans for protein. It was very good. Submitted by:
TC9731

(8/15/10)
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I was disappointed. I made alot of alterations based on what everyone said. Added seasoned chicken, fresh thyme and basil, fat free sour cream for flavor and texture, mozzerella cheese bc i had it, tomatoes, and I still found it rather bland. It was missing something. Submitted by:
ACTRDREAMR

(5/26/10)
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Good dish! Husband went back for seconds. I think next time I will take a previous posters suggestion and add just a tad of fat free sour cream to the pasta before I combine. It will be even more amazing I'm sure! Submitted by:
RHONDA_G

(5/3/10)
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Delicious!! My husband usually doesn't like pasta without a sauce on top of it, but he loved this, and I loved it because of all the veggies! I added shrimp for protein and it doesn't add many calories at all, and tomato because it needed to be eaten...great way to use up leftover veggies/spinach! Submitted by:
CALLIOCA

(2/19/10)
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I added a little fat free sour cream and I pinch of nutmeg. Also used whole wheat pasta. Very nice! Submitted by:
CMDEERWALKER

(2/8/10)
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I like the idea of adding chichen to this dish; I think it would also be good adding fresh baby spinich. This adds more color and fiber without adding to the calorie count. Submitted by:
THETEACHER55

(1/26/10)
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