Yield: 1 Servings
|4 cups||Shredded fresh spinach leaves|
|1 \N||Lemon ; juice of|
|1 \N||Clove garlic|
|2 tablespoons||Marsala wine|
|1 cup||Heavy cream|
S & P
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 min. then add mushrooms; cook for 5 more minutes then add cream and bring to a boil. Add S & P. Add to cooked pasta along with the spinach.
Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@...> on Jan 11, 1998