Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Sliced fresh mushrooms |
| 1 tablespoon | Lemon juice |
| 2 tablespoons | Butter or margarine |
| 3 \N | Cloves garlic, crushed |
| 1 cup | Whipping cream |
| ½ teaspoon | Salt |
| 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