Cooking Steps

• Heat 2 tablespoons of olive oil in a large pan over medium-low heat. Add sliced onions, pinch of salt, and cook for 30-45 minutes until golden brown.
• Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente. Reserve 1 cup of cooking water, then drain and set aside.
• In the same pan, add another tablespoon of olive oil over medium-high heat. Add sliced mushrooms and cook for 3-4 minutes, then stir and cook for an additional 5-7 minutes until tender.
• Reduce heat to medium, stir in minced garlic, and cook for about 1 minute. Pour in vegetable broth and simmer for 1-2 minutes until slightly reduced.
• Add fresh spinach to the pan and stir until wilted, about 2-3 minutes.
• Return cooked farfalle and caramelized onions to the pan. Toss to combine.
• Add 1/4 cup of reserved cooking water and Parmesan cheese. Toss until a light sauce forms. Season with salt and pepper to taste.
• Serve immediately, garnished with more Parmesan cheese and olive oil or fresh parsley if desired.