Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Shredded fresh spinach leaves |
| ½ pounds | Mushrooms |
| 1 \N | Lemon ; juice of |
| 4 tablespoons | Butter |
| 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