| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 8 |
oz |
Mushrooms, sliced |
| 3 |
md |
Garlic cloves, minced |
| 1/2 |
ts |
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:
“Worry is the darkroom in which negatives can develop.”