| 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 |
tb |
Butter |
| 1 |
|
Clove garlic; chopped fine |
| 2 |
tb |
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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