| 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. 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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