| 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 |
pk |
10 oz frozen chopped spinach |
| 2 |
tb |
Basil, dried;or- |
| 1/4 |
c |
Basil, fresh, chopped |
| 1 |
ts |
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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