Yield: 4 servings
|10 ounces||Frozen peas (or fresh ones)|
|10 ounces||Fresh spinach|
|2 cups||Sliced mushrooms|
|1 pint||Light cream|
While the pasta cooks, cut the eggplant into 1 or 2" pieces and fry in olive oil. Drain the oil and transfer the eggplant to paper towels.
Saute the onion (use a little of the olive oil but butter is good too) till translucent, then the mushrooms and the spinach until the spinach is all wilted. Melt the butter in the cream. Drain the pasta, toss in a bowl with the vegetables and cream Add the parmesan last and toss again. You can reheat it in the oven just before serving if you prepared it ahead of time. From: Marianne Riolo-Minahan Posted from the Echo's Library 02/13/95 by Frank Skelly Submitted By FRANK SKELLY On 02-14-95