| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Pasta |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
White wine |
| 2 |
|
Onions, thinly sliced |
| 4 |
|
Cloves garlic, crushed |
| 1 |
c |
Mushrooms, sliced or 4 oz c |
|
|
an |
| 2 |
|
10 oz frozen chopped spinach |
| 2 |
T |
Basil, driedor- |
| 1/4 |
c |
Basil, fresh chopped |
| 1 |
t |
Salt |
| 1 |
c |
Parmesan cheese, grated |
| 1 |
lb |
Linguine, cooked |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 25mn Heat
butter, oil and wine in large skillet. Add onion, garlic, and frozen
spinach. Cover, reduce heat to medium and simmer for 10 minutes. Stir
to break up spinach, and simmer 5 more minutes. While sauce is
cooking, cook linguine according to pkg directions; drain. Stir sauce
again; add mushrooms, basil and salt. Simmer 5 more minutes (longer if
spinach is still partially frozen), then remove from heat. Stir in
Parmesan. Serve sauce over hot linguine. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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