Name: Spinach Pasta Toss
Ingredients: 8 oz Uncooked fettuccini; 1/3 c Butter; 1/4 ts Minced fresh garlic; 2 c Sliced fresh mushrooms; 1 md Onion; sliced into rings; 1 pk (10 Oz) chopped frozen spinach thawed and well; 1/8 ts Salt; 1/3 c Grated Parmesan cheese

How do you measure the value of something you hold dear? How do you assess the worth of a prize? Is it not by the depth of delight it induces in your heart? Is it not by the intensity and quality of your joy in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? Is it not by the extent of the sacrifice you are willing to make to gain it, to guard it, and to keep it? In other words, your satisfaction in what the treasure is and does for you is the standard or gauge by which its glory (worth and value) is revealed. The treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta, Spinach	4	Servings

INGREDIENTS

8	oz	Uncooked fettuccini
1/3	c	Butter
1/4	ts	Minced fresh garlic
2	c	Sliced fresh mushrooms
1	md	Onion; sliced into rings
1	pk	(10 Oz) chopped frozen spinach thawed and well
1/8	ts	Salt
1/3	c	Grated Parmesan cheese

INSTRUCTIONS

Cook fettuccini according to directions. Meanwhile in a 10 inch skillet,
melt butter. Stir in garlic. Add mushrooms and onion. Cook over medium
heat, stirring occasionally until soft (5 to 7 minutes). Stir in spinach
and heat through 3 to 4 minutes. Drain fettuccine. Return fettuccine to
saucepan; stir in spinach mixture. Remove to serving platter. Sprinkle with
Parmesan cheese. Serves 4.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

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