| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 2 | Servings | |
INGREDIENTS
| 8 | oz | Sliced fresh mushrooms |
| 1 | tb | Lemon juice |
| 2 | tb | Butter or margarine |
| 3 | Cloves garlic, crushed | |
| 1 | c | Whipping cream |
| 1/2 | ts | Salt |
| 3/4 | ts | Freshly ground black pepper |
| 8 | oz | Bow-tie pasta, uncooked |
| 4 | c | Fresh spinach, torn |
| 1/4 | c | Grated parmesan cheese |
INSTRUCTIONS
Combine mushrooms and lemon juice. stirring to coat. Melt butter in a large skillet over medium-high heat; add garlic, and cook, stirring constantly, 1 to 2 minutes. Add mushroom mixture and cook. stirring constantly, 5 minutes. Add cream; bring to a boil. Stir in salt and pepper; remove from heat. Cook pasta according to package directions, adding spinach during last minute of cooking time. Drain and toss gently with mushroom mixture. Let sit a few minutes to absorb the cream if necessary. Sprinkle with Parmesan cheese, and serve immediately. Yield: 2 main-dish servings or 4 side dish servings. Shared and formatted by Dianne Larson Ward. [email protected] Recipe by: A womans magazine c. 1995 Posted to MC-Recipe Digest V1 #576 by Dianne Larson Ward <[email protected]> on Apr 17, 1997
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