| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | To 4 | ||
INGREDIENTS
| 4 | c | Shredded fresh spinach |
| leaves | ||
| 1/2 | lb | Fresh mushrooms, I use |
| shitake or oyster | ||
| 1 | Lemon, juice of | |
| 4 | T | Butter |
| 1 | Clove garlic, chopped fine | |
| 2 | T | Marsala wine |
| 1 | c | Heavy cream, whipping cream |
| works well and won't | ||
| curdle | ||
| if boiled | ||
| Salt and pepper | ||
| 1/2 | lb | Pasta, cooked al dente |
INSTRUCTIONS
Boil the spinach in salted water until tender; drain well and set aside. Slice mushrooms thinly; add lemon juice; mix well. Melt butter in skillet. Add garlic and marsala; cook for 4 minutes then add mushrooms; cook an additional 5 minutes; then add cream and bring to a boil. Add some salt and then pepper liberally. After the pasta is cooked and drained first add the spinach and then the sauce mixing well. Top with parmesan if desired. from the site--What's on Lolli's menu Posted to recipelu-digest by Lecandy@aol.com on Feb 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 959
Calories From Fat: 600
Total Fat: 68.3g
Cholesterol: 224.1mg
Sodium: 63.6mg
Potassium: 1872.1mg
Carbohydrates: 91.3g
Fiber: 13.2g
Sugar: 3.4g
Protein: 13.7g