Spinach And Mushrooms With Bow-tie Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 2 | Servings | |
INGREDIENTS
| 8 | oz | Sliced fresh mushrooms |
| 1 | T | Lemon juice |
| 2 | T | Butter or margarine |
| 3 | Cloves garlic, crushed | |
| 1 | c | Whipping cream |
| 1/2 | t | Salt |
| 3/4 | t | 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. dianne@olynet.com Recipe by: A womans magazine c. 1995 Posted to MC-Recipe Digest V1 #576 by Dianne Larson Ward <dianne@olynet.com> on Apr 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1021
Calories From Fat: 539
Total Fat: 61.2g
Cholesterol: 175.7mg
Sodium: 921.6mg
Potassium: 688.8mg
Carbohydrates: 94.8g
Fiber: 4.2g
Sugar: 2.7g
Protein: 25.7g