Linguine With Mushroom And Garlic Cream Sauce

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian, Pasta	2	Servings

INGREDIENTS

3	T	Butter
8	oz	Mushrooms, sliced
3		Garlic cloves, minced
1/2	t	Dried rosemary, crumbled
		Freshly ground pepper
1/2	c	Whipping cream
		Salt
4	oz	Dried linguine
2	oz	Bel Paese cheese, cut
		Into small cubes
		Chopped fresh parsley

INSTRUCTIONS

Melt butter in heavy large skillet over medium-low heat. Add
mushrooms, garlic, rosemary and generous amount of pepper. Cook until
mushrooms exude their juices, stirring occasionally, about 5 minutes.
Add cream and simmer until sauce thickens slightly, about 3 minutes.
Season with salt. Meanwhile, cook pasta in large pot of boiling  salted
water. Drain well. Add pasta and cheese to sauce and stir  until cheese
melts. Sprinkle with parsley and serve.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”

Shredded flesh against unforgiving wood, iron stakes pounded through bone and wracked nerves, joints wrenched out of socket by the sheer dead weight of the body, public humiliation before the eyes of family, friends, and the world – that was death on the cross, “the infamous stake” as the Romans called it, “the barren wood,” the maxima mala crux. Or as the Greeks spat it out, the stauros. No wonder no one talked about it. No wonder parents hid their children’s eyes from it. The stauros was a loathsome thing, and the one who died on it was loathsome too, a vile criminal whose only use was to hang there as a putrid, decaying warning to anyone else who might follow his example. That is how Jesus died.

Greg Gilbert