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Pasta With Spinach, Sausage, And Roquefort Cream Sauce

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Italian Cheese/eggs, Faylen, Polkadot, Rice/pasta, Sausage 1 Servings

INGREDIENTS

1/4 c Olive oil
4 oz Hot Italian sausage
casings removed
8 oz Mushrooms, sliced
2 Fresh spinach, stems
trimmed
2 Garlic cloves, minced
1/4 c Coarsely chopped walnuts
2 c Whipping cream
4 oz Roquefort cheese
2 t Dijon mustard
1 lb Fettuccine

INSTRUCTIONS

Heat oil in heavy large skillet over medium high heat.  Add sausage
and cook until no longer pink, crumbling with fork, about 5 minutes.
Transfer sausage to bowl using slotted spoon. Add mushrooms to  skillet
and saute 2 minutes. Add spinach and saute until wilted. Add  garlic
and walnuts and stir 1 minute. Add cream and Roquefort and  bring to
boil. Reduce heat and simmer until thickened to sauce  consistency,
stirring occasionally, about 10 minutes. Add sausage and  mustard.
Season to taste with salt and pepper. Stir sauce until  heated through.
Meanwhile, cook pasta in large pot of bvoiling salted  water until just
tender but still firm to bite, stifrfing  occasionally.  Drain.  Place
in large bowl. Pour sauce over pasta.  Toss gently. Source: Bon
Appetit, September 1991/La Creme de la Creme  Restaurant, Oakland CA.
The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN  Posted to
MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@gaf.com> on  Aug 1, 9

A Message from our Provider:

“Don’t confuse God’s patience with his final response”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6628
Calories From Fat: 4102
Total Fat: 460.7g
Cholesterol: 1088.9mg
Sodium: 2594mg
Potassium: 3278.7mg
Carbohydrates: 366.7g
Fiber: 16g
Sugar: 9.5g
Protein: 251.2g


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