|8 ounces||Sliced fresh mushrooms|
|1 tablespoon||Lemon juice|
|2 tablespoons||Butter or margarine|
|3||Cloves garlic, crushed|
|1 cup||Whipping cream|
|¾ teaspoon||Freshly ground black pepper|
|8 ounces||Bow-tie pasta, uncooked|
|4 cups||Fresh spinach, torn|
|¼ cup||Grated parmesan cheese|
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@...
Recipe by: A womans magazine c. 1995 Posted to MC-Recipe Digest V1 #576 by Dianne Larson Ward <dianne@...> on Apr 17, 1997
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