Spinach and mushrooms with bow-tie pasta

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

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