Bowties with Spinach and Barley
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
Heat 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.